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Caramel Pecan Brownies Recipe

These rich and gooey brownies are so good, I make them year-round.
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD:48 servings


  • 1 package German chocolate cake mix (regular size)
  • 3/4 cup butter, melted
  • 1 can (5 ounces) evaporated milk, divided
  • 75 caramels
  • 1 cup chopped pecans
  • 1 cup (6 ounces) semisweet chocolate chips


  • 1. In a large bowl, combine the cake mix, butter and 1/3 cup milk. Spread half of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes.
  • 2. Meanwhile, in a microwave, heat caramels and remaining milk, uncovered, on high for 2-3 minutes or until caramels are melted; stir until smooth. Pour over crust. Sprinkle with pecans and chocolate chips. Drop reserved cake mixture by tablespoonfuls over the top.
  • 3. Bake for 10 minutes; remove from the oven and smooth top. Bake 10-15 minutes longer or until top appears dry and is lightly browned. Cool on a wire rack. Cut into bars. Yield: 4 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 each: 168 calories, 8g fat (4g saturated fat), 10mg cholesterol, 138mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 2g protein.

Reviews for Caramel Pecan Brownies

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dressager User ID: 5183006 231491
Reviewed Aug. 20, 2015

"Oh. My. Word.

These are so good, they should come with a warning.
Very easy to amend to your taste (skip pecans, use milk chocolate chips, etc.) The German chocolate cake gives the brownie a flavor of "salted caramel".
They freeze beautifully and ship really well too.
Pure Bliss. Worth every calorie."

dcburk1966 User ID: 2669047 157997
Reviewed Apr. 26, 2012

"<p>Made this twice and both times they came out good. First time I had trouble with the caramels, I had a hard time getting them to melt , it was clumpy. The second time I microwaved them longer and turned out great. I also greased and lined the pan with wax-paper and greased that because the first time they stuck to the pan and was hard to cut at the edges.</p>"

Sueinne User ID: 3735753 155571
Reviewed Jan. 27, 2012

"Love this recipe but I substitute salter peanuts for the pecans. It always goes fast.. Reminds many of snickers"

bosmom50 User ID: 1435961 207819
Reviewed Nov. 16, 2010

"Wonderful! The most difficult part is unwrapping the caramels. I took some to work and everyone wanted the recipe."

rouwhorst User ID: 1007391 154539
Reviewed Sep. 28, 2010

"I make this often and is a big favorite. I line the pan with foil before greasing and dusting with cocoa powder. Then refridgerate to chill it, so I can just lift it from the pan and peel away the foil to cut more easily. Otherwise, they are very gooey and restick back together.

Also a dark chocolate type cake mix tastes great too!"

quiltinggal User ID: 3896549 83044
Reviewed Sep. 2, 2010

"Super fast and easy and delicious!!!!"

short on time User ID: 4318779 63371
Reviewed Mar. 14, 2010

"Very rich and sweet. Next time I will try it with ice cream. Yummy."

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