Wednesday Recipes: Snickers Brownies

I first wrote, "delicious, but too much work," on this recipe. :) The only work is peeling the plastic off those darn caramels! Don't worry, you'll get used to it. They are worth it!

Snickers Brownies

I

ngredients:

50 vanilla caramels (1 14-ounce package) Note: Sizes have changed, but the modern small size still works!

2/3 cup condensed milk, divided

1 18 1/2 ounce package German chocolate cake mix (Note again: I couldn't find this flavor at my particular store--devil's food worked just fine; oh, and the smaller size of 13 oz. worked)

3/4 cup melted butter

1 cup chopped peanuts

1 cup semi-sweet chocolate morsels (I used dark chocolate with my devil's food)

Directions:

1. In double boiler, melt caramels with 1/3 cup condensed milk over hot water; set aside and keep warm.

2. In large bowl, combine dry cake mix, margarine/butter, nuts, and remaining 1/3 cup condensed milk; stir until mixture is well combined.

3. Press half of dough evenly into greased and floured 13x9 pan.

4. Bake in preheated 350 degrees oven exactly 6 minutes; remove from oven immediately and cool slightly.

5. Sprinkle chocolate morsels evenly over baked dough.

6. Spread melted caramel mixture over chocolate; working quickly with greased spatula.

7. Spread remaining dough over caramel mixture and press lightly with spoon.

8. Return to oven and bake for exactly 14 minutes.

9. Cool 15 minutes, and then refrigerate until firm (I simply covered and let sit out over night--easier to cut).

10. Cut into squares.

    
    

    Note: This recipe comes from Susan Godfrey Thornton, from the Good Cookin' from the Heart of Virginia cookbook, published by the Lynchburg, VA Junior League, 1985.