10slicesJimmy Dean® Applewood Smoked Baconcooked, and cut into small bits/pieces
1package caramelsunwrapped
½cupevaporated milk
1box German Chocolate Cake Mix
¾cupbuttersoftened
⅓cupevaporated milk
1cupchocolate chips
Instructions
In a saucepan over low or medium heat, add unwrapped caramels and ½ cup evaporated milk. Stir constantly until melted (on medium heat it takes about 8-10 minutes. If it gets too hot, remove from heat, and continue to stir. Or reduce heat and stir.) Set aside.
Grease and flour a 9x13 pan.
Preheat oven to 350
Mix together in a bowl cake mix, butter, ⅓ cup evaporated milk. Press ⅔ batter into the bottom of prepared pan. Don't get discouraged here and let this be your Pinterest fail. The batter will stick and be hard to spread. I use greased fingers (use cooking spray or butter left on wrapper) and take small amounts and flatten in the pan. Be patient. It can take a few minutes to get it into the pan. Bake 8 minutes.
Remove pan from oven and sprinkle chocolate chips on top of brownie. Pour caramel over chocolate chips. Sprinkle about ¾ of your Jimmy Dean® Applewood Smoked Bacon onto the caramel. Spoon remaining batter on caramel. I use my fingers, grab a little batter, flatten and place in the pan.
Bake 18-20 minutes. Remove from oven and sprinkle top with remaining Jimmy Dean® Applewood Smoked Bacon. Cool completely and refrigerate at least 1 hour. I refrigerate mine overnight and cut in the morning.