Recipes

Preheat oven to 350 degrees. Line a 13x9 pan with Reynolds Parchment Paper.

Unwrap caramels and set aside.

Melt butter.

With an electric mixer, mix cake mixes, melted butter and 2/3 cup of evaporated milk. (The batter will be thick and clump together).

Press about 3/4 of the batter onto the Reynolds Parchment paper.

Bake for about 8 minutes and remove from oven.

Melt the caramels and 1/2 cup evaporated milk over low/medium heat, stirring often to help the caramels melt.

Pout the melted caramel on top of the partially cooked brownies.

Sprinkle the chocolate chips on top of the caramel.

Sprinkle the remaining brownie batter, crumbling it between your fingers, on top of the chocolate chips.

With a spatula, lightly press the crumbled brownie batter down.

Bake for an additional 12 minutes

Let cool before cutting.