Caramel Toffee Brownies

My friend, Reegen, is such a doll!  She's one of the most sweet and genuine people that I know.  Back in August, she gave me this recipe and told me how good it was.  I've adapted it from Six Sisters' Stuff.

I decided to try this out on all of the workers my in-laws had during potato harvest.  (We kept some for us too, of course.)  From what I heard, it was a smashing hit!

But, seriously, how can you go wrong with chocolate, caramel, toffee, and more chocolate?  It's almost guaranteed to be a home run dessert!

What you won't believe is that this dessert is made from a cake mix and that it's pretty simple to make.

I have to apologize for the lack of pictures of the process, but it's just mostly a matter of making layers.  Nothing tricky.  But I did get LOTS of pictures of the finished product.  They looked SO. AMAZING.  And they tasted OUT. OF. THIS. WORLD.

So, thank you, Reegen for introducing me to these incredible brownies.  We love them almost as much as we love you!


Here's what you'll need:

1 pkg. chocolate cake mix
1 (5 oz.) can evaporated milk (a tiny can)
1 (14 oz.) bag caramels (42 caramels)
3/4 C. melted butter
1 (12 oz.) bag milk chocolate chips
1 (8 oz.) bag toffee bits

Mix together the cake mix, melted butter, and 1/3 cup evaporated milk.  Press 1/2 of the mixture into a greased 9 x 13-inch pan and set aside the other 1/2 of the brownie mixture.  Bake at 350 degrees for 6 minutes.  Remove brownies from the oven and sprinkle on half of the toffee bits.  Melt together the caramels and the rest of the evaporated milk.  (I melted mine in the microwave until the mixture was smooth.)  Pour the caramel over the toffee bits.  Sprinkle half of the chocolate chips on top of the caramel.  Crumble the rest of the brownie mixture over the chocolate chips, then top with the remaining toffee bits and chocolate chips.  Bake at 350 degrees for 20-25 minutes.  Refrigerate for 3 hours before serving.

Try this out soon and enjoy these mouth-watering pictures...