EVAPORATED MILK BROWNIES RECIPES

Steps:

• Preheat oven to 350 degrees. In a large bowl, mix together cake mix, chopped pecans, 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. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan. *Adapted from the classic "Knock You Naked Brownies" recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don't really knock you naked...but almost.

Steps:

• Prepare the jar and all the ingredients before cooking. Keep them within easy reach.
• Grease the pot with a little bit of vegetable oil.
• Place butter, brown sugar, water, and salt in the pot. Boil over medium-low heat and stir until the butter has melted.
• Bring to a boil then reduce the heat. Let it simmer vigorously and stir constantly using a silicone spatula. This should take about 5 to 7 minutes depending on the consistency you want. Scrape the sides to prevent crystals from forming.
• Remove from the heat and let it cool for a bit. If the consistency is too thin for you, simmer it again over low heat.
• Mix the milk and vanilla separately before adding them to the mixture so you can add them at once.
• Remove from the heat again and stir in the evaporated milk and vanilla mixture. This is the part where you expect the mixture to bubble like crazy. Stir constantly until well combined.
• Add more milk if you haven’t achieved your desired consistency.
• Store it in a jar and cool down before serving. Refrigerate for up to 3 weeks or freeze for up to 3 months in a plastic airtight container.