Blondies

So I have this great Mrs. Fields recipe for blondies... but they are so time consuming, and one mistake and they are not so good. So my little sister accidentally turned a brownie recipe into a blondie one... and the results are soooo yummy. I am posting this on her for you all to try... let me know what you think!

Carmel nut Blondies/Brownies

1 (14 oz.) Kraft carmels
2/3 c. evaporated milk
1 German Chocolate cake mix for regular brownies OR yellow cake mix for blondies (my own mistake/invention)
3/4 c. butter, MELTED
1 c. chocolate chips, chopped ( I didn't chop, they melt on their own)
1 c. walnuts or pecans, chopped

Preheat oven to 350F.

Melt caramels with 1/3 cup milk in top of double boiler over barely simmering water. Stir frequently.

Combine cake mix with melted butter and remaining 1/3 cup milk.

Spread half this mixture into greased 9 X 13 inch pan.

Bake 6-8 minutes at 350 F.

Remove from oven and sprinkle with chocolate chips and pecans or walnuts. Drizzle melted caramels over chips and nuts. Cover with remaining cake batter.

Continue baking at 350 F for 15 minutes until brownies are firm to the touch. Cool before slicing.

Makes 3-4 dozen

I had to bake much longer than it said, I did until they didn't jiggle any more probably ten minutes longer. The second layer of cake batter doesn't spread very easily, but try to put little blobs all over and then with a spatula spread it smooth as you can without majorly mixing the caramel with it. They have to cool to cut, and they totally stay solid when cooled.