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Caramel-Walnut Brownies



  • 1 (14 ounce) package caramels
  • 2/3 cup evaporated milk, divided
  • 1 (18.25 ounce) box caramel-flavored cake mix
  • 3/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon cinnamon
  • 1 1/2 cups walnut halves or pieces


  1. Heat oven to 350 degrees F.
  2. Unwrap caramels and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat and set aside.
  3. Combine remaining 1/3 cup milk, cake mix, melted butter, vanilla extract and cinnamon. Stir just until blended.
  4. Spread half the dough into a lightly greased 9-inch-square pan. (Do not use an 8-inch; it will overflow.) Chill remaining dough.
  5. Bake at 350 degrees F for 10 minutes. Cool in pan on wire rack for 5 minutes.
  6. Pour caramel mixture over brownie layer in pan. Sprinkle with walnuts.
  7. Divide remaining half of dough into nine portions. Pat each portion in a 3-inch circle. Place circles over walnuts in pan, overlapping slightly. Dough will spread during baking.
  8. Bake at 350 degrees F for 25 minutes.
  9. Cool completely in pan on a wire rack.
  10. Cover and chill thoroughly before cutting.

Yield: 15 brownies

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