Mmhuh? Yep, that’s what they’re called!
I don’t know what it is {could very well be hormone-related}, but I have been all over the chocolate and goodies stuff lately. And Pinterest is just feeding that {pun intended}. The latest thing to catch my eye were pretzel-brownies. After a little searching, I decided to bake this Knock You Naked recipe but modify it to include pretzels. Because, really, I wanted caramel-pretzel-brownies. It was that kind of a night. Ha! {Am I the only one who has these chocolate cravings? Please tell me I’m not alone…} Anyway, I thought I’d share the results & recipe with y’all…just in case some of you occasionally crave ridiculously decadent desserts…
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And the recipe is as follows {you can find the original sans pretzels HERE}
You will need:
- 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Swiss Chocolate)
- 1 cup coarsely crushed up pretzels
- 1/3 cup Evaporated Milk
- 1/2 cup Evaporated Milk (additional)
- 1/2 cup Butter, Melted
- 60 whole Caramels, Unwrapped
- 1/3 cup Semi-Sweet Chocolate Chips
- extra pretzels for garnish if you’d like
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, pretzels, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. {Read: unwrapping the caramels is the worst part of this recipe} When melted and combined, pour over brownie base, reserving a bit for the top if you’d like. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on a piece of waxed paper. Spread another piece of paper over top, and use your hands to press it into a large square a little smaller than the pan. Take the top piece of waxed paper off, then flip the dough on top of the caramel and chocolate chips and remove the other piece.
Bake for 20 to 25 minutes. Remove from pan and drizzle extra caramel over top for garnish, if desired. Top with whole pretzels to make it pretty, then cover and refrigerate for several hours. Cut into either nine or twelve helpings, and carefully remove from the pan. Enjoy!
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