Caramel-Walnut Brownies

Yield: 15 brownies

Ingredients

• 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

Instructions

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 as 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.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.