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Wildcat Carmel Brownies

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Roxanne, Tailgating Mom of the K-State Wildcats

1-package German Chocolate Cake Mix
1/2 container Carmel Fruit Dip (warm in microwave, so it's pourable)
3/4 cup melted butter or margarine
1/3 cup evaporated milk, undiluted
1cup chocolate chips or mini chocolate chips (optional)
1 cup chopped nuts (optional)

Combine dry cake mix, butter, milk, and nuts. Stir by hand until dough holds together. Press one half of dough into a 9x13" greased & floured pan. Bake at 350 degrees for six minutes. Remove from oven and let set a minute or two.

Pour/spread on carmel fruit dip, make sure it's pretty soft, or if you try to spread it will tear up your brownies. Sprinkle chocolate chips over carmel. Put remaining cake batter over the top of carmel and chocolate chips.

Tip: I find the best way to do this is to take an egg-sized ball of batter- it sets up really fast- in my hand and flatten it like I'm making a hamburger and place it on top of carmel/chips. Continue until you use all of the batter-there will be small spaces between batter.

Bake 15 to 18 minutes more. It may appear that it is not thoroughly cooked, but once it cools, it will be soft and chewy. Cut into small squares.

I have made with and without chocolate chips, and we liked it just as well both ways. Enjoy!