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1
In a small saucepan melt the caramels and the 1/2 C evaporated milk over med-low heat until creamy
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2
Combine the 1/3 C evaporated milk, melted margarine and the box of German Chocolate Cake Mix. Mix until it is combined and the mixture has thickened.
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3
Spread 1/2 of the mixture on a greased 9 X 13 pan. Flatten it out with a big spatula. Cook this for 10 minutes at 350.
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4
Spread the other half between 2 sheets of parchment or wax paper and roll out until it is the general shape of the 9 X 13 pan. Take the top layer off and allow the mixture to breath.
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5
When the mixture comes out of the oven, sprinkle with the chips, nuts and marshmallows and pour the now melted caramel mixture over top.
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6
Let this sit in the refrigerator until it is cool. About 1 hour.
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7
Take out of the refrigerator and put the other half on, pushing down the corners and sides
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8
Bake at 350 for another 22 minutes.
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9
Refrigerate to allow the brownies to set up. Overnight is best, but 3-4 hours should do it.
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10
When you go to cut the brownies you should try and lift up the corners as much as possible (I use a spoon so I don't scratch the pan) and then flip the pan over and bang on the bottom to release it.
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11
These should be eaten cold due to the caramel. They won't last long once there out.
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12
You can use any cake mix and combination of chips that you like. I have tried yellow and white cake mixes with almonds and white chocolate chips and they taste great also.
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13
Enjoy.
