Sunday, February 19, 2012

Knock You Naked Brownies

I think I've found the perfect dessert. I saw these on Pioneer Woman's food network show a few weeks ago and tagged them to try out because she made them look so amazing...and they were! To me, these are a kind of a cross between a brownie and a turtle candy...the caramel is definitely the stand out. She made them in a small square baking dish, so her brownies were a little thicker. I opted for a 12x8 dish so I could stretch them a little further and they turned out perfect! Make sure and prepare your baking dish with a heavy coating of non-stick cooking spray so the brownies are easy to remove after slicing. And watch out, they might knock you naked:)
Knock You Naked Brownies
You will need:
-1 box German Chocolate Cake mix, I used Duncan Hines
-1 cup chopped pecans
-1/3 Evaporated milk
-additional 1/2 cup Evaporated milk (you won't need more than one can for this recipe)
-1/2 cup melted butter
-60 caramels, unwrapped (I used one whole bag...it was 54...I counted)
-1/3 cup semi sweet chocolate morsels
-powdered sugar to dust on top
*Preheat oven to 350 and spray a baking dish with a good coating of non-stick spray
*In a large bowl, mix together cake mix, pecans, 1/3 evaporated milk, and butter. Stir until totally combined, it will be very thick
*With your hand, divide the batter in half down the middle. Press half of the batter into the baking dish and bake for 9 minutes. Remove from the oven and set aside.
*In a double broiler, or heatproof bowl set over sauce pan of boiling water, melt caramel with additional 1/2 cup evaporated milk. I don't have a double broiler so I set the caramels in a glass bowl over a saucepan with boiling water. Be patient, the caramels take a while to melt. You can probably do this in the microwave too.
*When melted and combined, pour caramels over the brownie base. Sprinkle evenly with semi sweet morsels
*Turn out remaining half of brownie batter dough onto counter or cutting board. Use your hands to shape it into a rectangle to fit over baking dish. You'll want to make it a little smaller than the dish. Use a spatula to transfer it to the dish and lay it on top.
*Bake for 20-25 minutes. Remove from pan and allow to cool. Then cover and refrigerate for several hours, or overnight. When ready to serve, dust with powdered sugar and cut into squares.


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