Ingredients:

  • 1 box (432g) German Chocolate Cake Mix
  • 170g Unsalted Butter, melted
  • 120ml Evaporated Milk, divided
  • 125g Toasted Pecans, roughly chopped
  • 175g Semi sweet Chocolate Chips
  • 400g Soft Caramels, unwrapped
  • 3g Flaky Sea Salt

Instructions:

  1. Preheat your oven to 175°C. Grease a 23x33 cm pan and line it with parchment paper, leaving an overhang on the sides.
  2. Combine the cake mix, 170g melted butter, and 60ml evaporated milk in a large bowl.
  3. Press half of this thick chocolate mixture into the bottom of the pan until the surface is even and flat.
  4. Bake this base layer for 15 minutes.
  5. Melt the 400g caramels with the remaining 60ml evaporated milk in a saucepan over low heat until the mixture is velvety and smooth.
  6. Sprinkle 175g chocolate chips and 125g toasted pecans over the par baked bottom layer.
  7. Pour the molten caramel mixture evenly over the chips and nuts.
  8. Crumble the remaining chocolate dough over the top of the caramel. It won't cover it completely; the caramel will peek through.
  9. Bake for another 15 minutes until the top looks set and the caramel is bubbling at the edges.