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Name: Knock You Naked Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 stick Butter melted + more for greasing; All purpose flour for dusting pan; 1/3 + 1/2 cup Evaporated milk; 1 Duncan Heines German Choc cake mix; 1 cup Finely chopped pecans; 60 Kraft carmels, unwrapped 2 packages I believe; 1/3 cup semi sweet Chocolate chips; 1/4 cup Powdered sugar sifted

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INGREDIENTS

1 stick Butter ; melted + more for greasing
All purpose flour ; for dusting pan
1/3 + 1/2 cup Evaporated milk
1 Duncan Heines German Choc cake mix
1 cup Finely chopped pecans
60 Kraft carmels, unwrapped ; 2 packages I believe
1/3 cup semi sweet Chocolate chips
1/4 cup Powdered sugar ; sifted

Servings

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease & flour 9x9" baking pan

2. Pour 1/3 c evaporated milk into bowl with cake mix. Add melted butter & chopped pecans. Mix ingredients together - will be thick!

3. Divide the dough in half down the middle. Press half into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8-10 minutes. Remove from oven & set aside.

4. While brownie layer is baking, in double boiler (or glass bowl set over a bowl of simmering water) combine caramels & remaining 1/2 c evaporated milk. Stir occasionally until caramels are totally melted & mixture is smooth. (This takes time). Pour caramel mixture over the first baked layer, spreading it evenly. Sprinkle chocolate chips over the top.

5. On clean surface or sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20-25 minutes. Remove pan from oven & let brownies cool to room temperature. Cover the pan & refrigerate for several hours to allow them to set.

6. When ready to serve, sprinkle generously with powdered sugar & cut them into squares before removing from the pan.

NOTES

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Knock You Naked Brownies

1 stick Butter melted +  more for greasing
 All purpose flour for dusting pan
1/3 + 1/2 cup Evaporated milk
1 Duncan Heines German Choc cake mix
1 cup Finely chopped pecans
60 Kraft carmels, unwrapped 2 packages I believe
1/3 cup semi sweet Chocolate chips
1/4 cup Powdered sugar sifted

1. Preheat oven to 350 degrees. Grease & flour 9x9" baking pan
2. Pour 1/3 c evaporated milk into bowl with cake mix. Add melted butter & chopped pecans. Mix ingredients together - will be thick!
3. Divide the dough in half down the middle. Press half into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8-10 minutes. Remove from oven & set aside.
4. While brownie layer is baking, in double boiler (or glass bowl set over a bowl of simmering water) combine caramels & remaining 1/2 c evaporated milk. Stir occasionally until caramels are totally melted & mixture is smooth. (This takes time). Pour caramel mixture over the first baked layer, spreading it evenly. Sprinkle chocolate chips over the top. 
5. On clean surface or sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20-25 minutes. Remove pan from oven & let brownies cool to room temperature. Cover the pan & refrigerate for several hours to allow them to set.
6. When ready to serve, sprinkle generously with powdered sugar & cut them into squares before removing from the pan.

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Nutrition

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Serving Size: 1 Serving (304g)
Recipe Makes: 1 Servings

Calories: 1950
Calories from Fat: 1733 (89%)

Amt Per Serving		% DV

	Total Fat 192.5g	257 %
	Saturated Fat 78g	390 %
	Monounsaturated Fat 75.7g
	Polyunsanturated Fat 27.7g
Cholesterol 243mg		75 %
Sodium 659.2mg		23 %
Potassium 746.7mg		20 %
Total Carbohydrate 69.8g		21 %
	Dietary Fiber 14.9g	59 %
	Sugars, other 54.9g
Protein 14.1g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1950

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