Caramel Chocolate-Chip Walnut Chocolate Brownies

Decadent Caramel Brownie Recipe - Heaven Not Harvard

This recipe is a twist on typical caramel brownies.

Like caramel brownies? You’ll Love these!

I’m sharing this recipe that was handed down by my mom. I have no idea where she found it or if it was supposed to be a secret I’ll take to my grave (shhhh), but these are delicious and a Christmas staple in our home. Decadent Caramel Brownie Recipe - Heaven Not Harvard

Ingredients
  • 1 pkg German Chocolate Cake Mix
  • 1 pkg caramel bits (found in baking aisle near other baking chips)
  • 1 1/2 sticks of unsalted butter (or margarine)
  • 1 5 oz. can of evaporated milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts

Melt the butter and add to dry cake mix with 1/3 cup of the evaporated milk. Combine until smooth. Pat 2/3 mixture into greased 13×9 pan (my pan is non-stick and I didn’t have to spray it). Best baking pans ever.

You may need to spray your hands with cooking spray in order keep it from sticking to your fingers. Patting the mixture will take some patience to stretch out half the batter to cover the bottom of your pan, but it will stretch.

Bake at 350° for 10-12 minutes, until center appears fairly firm.

While mixture is baking, pour the bag of caramel bits and cover with 1/3 cup evaporated milk in a microwave safe bowl. Microwave for 3-4 min. Then stir until smooth.

Once you’ve removed brownie mixture from oven, let it rest for 1-2 minutes until slightly cooled. Pour caramel over the top, cover completely. (Lightly salt if you would like – do not salt if you used salted butter) Sprinkle with chocolate chips and walnuts. Then by spoonful, pat remaining mixture flat and place atop caramel. Remaining mixture should almost cover entire surface but leave little rivers of caramel open.

Bake at 350° for 18-20 min. Edges should be firm and starting to darken, center should not jiggle much when moved. But getting it just done without going over takes careful watching and knowing your oven.

Cool, cut into squares and *hide* if you intend on serving them later.

These decadent caramel brownies are only semi-homemade, but taste like you spent hours on them. Using the German chocolate cake mix adds a different flavor profile than a devil’s food or chocolate cake would, but I’d be interested in hearing variations.

Merry Christmas and Happy New Year!

Salted Caramel Pecan Sweet Potato Casserole

Salted Caramel Pecan Sweet Potato Casserole -Starting a new tradition or want a new recipe for an old one? This sweet potato casserole is magical. It will have your mouth (and kids) giggling!

Holidays are all about the magic of traditions and memories. One of our favorite traditions is of course the food, and a magical sweet potato casserole is one of our Thanksgiving dinner must haves!

This year my daughter is finally old enough to understand the traditions I’m building around our home. She helped me set the table and fold the napkins, fussing over every fold, even for just us three.

We celebrated early this year because – ARMY, sigh. And my tiny chef helped me make our salted caramel sweet potato casserole. We like a plain sweet potato, but adding salted caramel and pecans make this casserole SING.  

Salted Caramel Pecan Sweet Potato Casserole Recipe

I’m not much for measuring. I just eyeball everything, but I used this recipe myself today and our casserole was perfection!

This recipe will fill an 8×11 baking dish or a medium casserole dish. I tend to use a shallow baking dish so the topping to sweet potato ratio is balanced, but you can decide for yourself. I like to use a pan that will go from fridge to oven to microwave multiple times for leftovers!

This Salted Caramel Pecan Sweet Potato casserole is magical and will make your Thanksgiving! Click To Tweet

Recipe –

Approximately 6-8 cups fresh sweet potatoes cubed and boiled until fork tender or two 40 oz. cans of yams, drained completely.

Use potato masher to smash to a rough texture. Potatoes can be whipped smooth if you prefer.

If you use fresh, add 1/4-1/2 cup light brown sugar to taste. Prefer it sweeter? add more, but the topping is so sweet, I limit brown sugar in the potatoes.

If you use the canned potatoes, they are in syrup so don’t need any additional sweetening.

If you want to measure, start with small amounts and taste often so you know how much to use next time.

Liberally sprinkle cinnamon over yams, add pumpkin pie spices 1/4-1/2 tsp of each: cloves, allspice, nutmeg. Then a liberal dash of salt (probably a tablespoon or two).

Stir to incorporate and spoon into your casserole dish.

Salted Caramel Pecan Sweet Potato Casserole -Starting a new tradition or want a new recipe for an old one? This sweet potato casserole is magical. It will have your mouth (and kids) giggling!

For caramel –

1 stick of butter melted in sauce pan with 1/4 cup light Karo syrup, 1 cup brown sugar. Add salt to taste. I used a liberal teaspoon of popcorn salt because it is finer and dissolves nicely.

Melt until sugar dissolves, then add pecans (about 1 1/2-2 cups)

Then salt to taste. I like mine pretty salty. Spread over top of potatoes. Bake 30-40 min. At 350 degrees. Covered for 30 and uncovered 5-10 minutes.

Looking for a special recipe to wow your family, try this Salted Caramel Pecan Sweet Potato… Click To Tweet

Watching my daughter really understand Thanksgiving this year, her eyes light up at the feast and just be overjoyed that we were together was pretty special. But my favorite part of cooking for our family is watching her first bite.

If something is sweet and delicious, her eyes get wide, and then she laughs.  One bite of these sweet potatoes and she dissolved into hysteria. She giggled through our entire meal. It was pretty perfect.

We did give her time to run off all the sugar before dessert .  .  .

I hope your family enjoys this sweet potato recipe as much as mine did.

Happy Thanksgiving.

 

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