Happy holidays. Part of what makes this season special is the delicious treats. We made two of my husband favorites, stampede brownies and seven layer bars. There are many different seven layer bars and we have tried many different combinations over the years. Belle of the Kitchen has my favorite combo; check it out here.
I like the stampede (caramel) brownies because they are tasty and a great option if you know someone allergic to eggs.
- 1 package of German chocolate cake mix
- 2/3 cup of evaporated milk
- 1 stick of margarine (not butter)
- 1 package of caramels
- 1 package of chocolate chips
Preheat oven at 350 degrees. Unwrap the caramels without eating too many of them. Then melt the caramels and 1/3 cup of evaporated milk. Stir often so the caramel doesn’t burn.
While the caramels are melting, mix together with a pastry blender cake mix, margarine and 1/3 cup evaporated milk. It is thick, sticky and hard to mix so beware. Finish mixing with a spoon.
Grease your fingers (and maybe up to your elbows) and pat half of this mixture into a greased and floured 9 x 13″ pan. Bake for 6 minutes.
Remove from the oven then evenly spread the chocolate chips over the bottom half of the brownie. Layer the melted caramel over the chocolate chips. Regrease your fingers and carefully drop small pieces of the remaining cake mixture on top of the caramel. This is pretty hard since the mixture is so sticky.
Grandma’s batch is the top pan and as you can see she did a better job with making small pieces of cake batter on top.
Place the pan back in the oven and bake for 15 to 20 minutes. Remove from the oven and let the stampede brownies cool completely. Cut them up and enjoy.
We made a double batch and will be exchanging some of them at our cookie exchange. Check back in a week to see how the cookie exchange went. Happy eating.