Tuesday, February 3, 2009

Recipe of the Week: Nonnie's Caramel Brownies

My blog-friend Granny Sue is searching for a brownie recipe. Which made me think of Nonnie's Caramel Brownies. She sent them to us at college. All of my friends thought they were fantastic. One of my college roommates still makes them. She told me that people at her husband's workplace requested them. My cousin Jay goes crazy for them. I made them this summer. They were good, but not as good as Nonnie's. I don't know what she does differently. These are a must-try, a staple in your dessert arsenal. The only thing better is if Nonnie makes them for you.

Nonnie's Caramel Brownies
1 (14oz) pkg. Kraft caramels
1/3 c. evaporated milk
1 German chocolate cake mix
1/3 c. evaporated milk
1 1/2 sticks melted oleo (that would be margarine or butter for you young ones)
2 c. chocolate chips
1 c. pecans, chopped

  1. Melt together the caramels and evaporated milk (just 1/3 c.) over low heat.
  2. In another bowl, stir together the cake mix, evaporated milk and oleo. Press half of mixture into a greased 9x13 pan. Bake at 350 degrees for 6-7 minutes.
  3. Sprinkle chocolate chips and pecans over the crust. Pour the caramel mixture over the chocolate chips and pecans.
  4. Crumble the remaining dough over the caramel mixture. Bake for 15-18 minutes. Do not overcook.
  5. Cool and cut into bars.

Cook's Notes:

  • This can also be found in the Rainbow cookbook--if you grew up with me you know what that is.
  • Nonnie always stored these between layers of waxed paper in Christmas tins (regardless of the season).
  • By the time one of my cousins was in school, she individually wrapped his so they'd keep longer--he'd lock them in his filing cabinet so his roommate wouldn't eat them.
  • She mailed mine to me in shoeboxes. The postage today would be outrageous because they are heavy.
  • My job as a kid was to unwrap all of the caramels.