Decadent Caramel Brownies (Lydia's Goom Bars) for Valentine's Day

It's not too late!  If you don't have plans for Valentine's Day (like us, since we usually just order a heart-shaped pizza for Bubba...it's something fun), I really, REALLY recommend whipping a batch of these brownies.  They are the best.  Ever.  Seriously.  Bubba would eat them every day if he could.  If I could actually keep them in my house.  But they always disappear.  Hmm...

I am usually not a fan of using mixes when baking (Golden Oreo Cake Batter Blondies aside).  But since you don't follow the box directions with these brownies, I feel I can make an exception.  That, and because they are so stinking fabulous.

I was introduced to these caramel brownies several years ago by my friend Missy.  She brought them to work for a potluck of some sort and I instantly realized I needed the recipe.  And am I ever glad she shared it!  The recipe belongs to Missy's aunt's and, funny enough, I saw The Pioneer Woman bake some suspiciously similar bars on her show one day last fall when I was working out (yes, I admit it's an odd show to watch when exercising).  But, as I mentioned, it's been a favorite in our house for years (and these don't include any pesky nuts).  And they totally complement heart-shaped pizzas!

Decadent Caramel Brownies (aka Lydia's Goom Bars)
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1 box German Chocolate cake mix
3/4 c. (1 1/2 sticks) butter, melted
2/3 c. evaporated milk, divided
1/2 tsp. vanilla extract
14 oz. bag of caramels (Brach's Milk Maid or Kraft), unwrapped
1 c. chocolate chips

Preheat oven to 350 degrees.  Grease and flour a 13 x 9 pan.  Combine cake mix, butter, 1/3 cup evaporated milk, and vanilla.  Mix well (the batter will be thick, almost a dough consistency).  Press half the mixture into the pan and bake for 6 minutes.  While the pan is in the oven, place the caramels and remaining 1/3 cup of evaporated milk in a microwave-safe bowl and microwave on high for 30-second intervals, mixing after each interval until the caramels are completely melted and combined with the milk.  After 6 minutes in the oven, remove the pan and, in layers, add the chocolate chips, caramel mixture, and remaining batter (in spoon-size drops) to the pan.  Bake an additional 16 minutes.  Allow to cool completely before cutting.  Store in a sealed container.