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Print this Recipe    Caramel Cream

Caramel Cream Brownies
Makes 30 brownies.

1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
1 cup flour
1 tsp vanilla
1/2 tsp salt
36 unwrapped Goetze's Caramel Creams (15 oz)
1/4 cup evaporated milk
1 Tbsp. margarine
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Combine chocolate and butter, and
melt over very low heat. Cool slightly. Whisk eggs until frothy,
add sugar, vanilla, and salt. Beat on high speed for 5 minutes,
until smooth. Stir in chocolate mixture, add flour and beat just
until blended. Pour 1/3 to 1/2 brownie mix into a lightly greased
9x13 pan (cover bottom of pan) and bake 10 minutes at 350 degrees.
Combine Caramel Creams, evaporated milk, and margarine, and stir
frequently over med/low heat and remove from heat when smooth.
Remove brownies from over, spread Caramel Cream mixture on top and
sprinkle nuts on top. Cover with remaining brownie mix and bake
additional 25 to 30 minutes at 350 degrees. Cool for at least 2
hours, in pan, at room temperature to set caramel.

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