Ingredients:
•1 German Chocolate Cake Mix
•1/2 cup sweetened condensed milk
•1 egg
•½ c. butter, melted
•1/2 package of caramels, melted (or caramel ice cream topping)
•1 cup milk chocolate chips
Pretzel Crumble:
•¼ c. butter, melted
•2T. brown sugar
•1 c. crushed pretzels (crush before combining with butter and sugar)
Method:
Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top and sprinkle with milk chocolate chips.
OK, something didn't work here. I mixed the sweetened condensed milk in with the cake mix, etc which I assume was correct since it doesn't say when to add the milk. But when I checked them after 10 minutes they were still gooey. I cooked them for five more minutes and thought they'd be done but they were still batter in the middle. Where did I go wrong? I now have them cooking even more but we're going on twenty+ minutes here. Am I supposed to cook them longer AFTER I put on the carmel and chocolate? I have a feeling I've ruined them. :(
ReplyDeleteWell, they turned out after all. They were really tasty and my cousin wanted the recipe. I gave her the link to the site. Ü Thanks!
ReplyDeleteThis pretzel crust idea is awesome!
ReplyDeleteThey turned out so cute and delicious (says my friends who ate them).
(Check out the photos on my blog http://usgettingfat.tumblr.com/)