1 (14 ounce) package caramels, unwrapped
2/3 cup evaporated milk, divided
1 (18.25 ounce) box chocolate cake mix
1/2 cup (1 stick) butter, melted
1 cup chopped walnuts or pecans
1 cup semi-sweet chocolate chips

1.In a medium microwaveable mixer bowl, combine the caramels and 1/3 cup of the evaporated milk. Microwave on High for 2 to 3 minutes stirring every 30 seconds until the caramels are melted and mixture is smooth; set aside.

2. In a large bowl, combine the dry cake mix, melted butter, remaining 1/3 cup evaporated milk and chopped nuts. Stir together by hand until a soft dough forms; press 1/2 of the dough onto bottom of a greased and floured 9 x 13-inch baking dish.

3. Bake at 350 degrees F. for 6 minutes. Remove from oven and spread caramel mixture over the baked layer; sprinkle chocolate chips over the caramel mixture. Crumble the remaining cake mix dough evenly over the chocolate chips.

4. Bake 15 to 18 minutes longer. Do Not Over Bake. It may appear not to be thoroughly cooked, but once it cools it will be soft and chewy. Cut into squares. Makes 24 squares.

Emily

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts

FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2 cups confectioners’ sugar
2 cups whipped topping

TOPPING:
2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
Whipped topping and chopped walnuts

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
2. In a small bowl, combine the flour, cocoa, salt and baking powder; add to the creamed mixture just until moistened. Stir in the nuts,
3. Transfer to a greased 13×9-inch baking pan. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
4. In a small bowl, beat the cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; spread over brownies.
5. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set; spread over filling. Refrigerate for 1 hour or until serving. Cut into squares; garnish with whipped topping and nuts. Makes 12 to 15 servings.

Recipe and photo are from Taste of Home magazine.

Emily

1 (19.8 or 21.5 oz) package fudge brownie mix
3/4 cup chopped walnuts
2 cups semi-sweet chocolate chips
1/4 cup butter or margarine
1 (14 oz) can sweetened condensed milk*
1-1/4 teaspoons vanilla extract

1. Prepare brownie mix according to package directions; stir in walnuts. Spread evenly in bottom of a greased 13×9-inch baking pan. Bake at 350 degrees F for 25 to 30 minutes or until center is set.

2. In a large microwaveable bowl, combine chocolate chips, butter or margarine, sweetened condensed milk and vanilla extract.

3. Microwave on high for 3 minutes, stirring after each 1 minute, until chocolate chips are melted and mixture is smooth. Spread evenly over brownie layer. Cool. Chill 2 hours. Cut into bars. Makes 24 to 36 bars.

*Do Not use evaporated milk.

Emily