Preparation Steps

• Preheat the oven to 350°F. Line a 9x9 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal, and set it aside.
• In a small saucepan, combine the unwrapped Kraft caramels and evaporated milk. Heat over medium-low, stirring constantly to prevent burning, until the caramels are completely melted and the mixture is smooth and well combined (this usually takes 5 to 7 minutes). Set aside.
• In a medium mixing bowl, prepare the brownie batter according to package directions using the brownie mix, eggs, vegetable oil, and water.
• Spread about two-thirds of the prepared brownie batter evenly into the lined baking dish.
• Carefully spread the caramel mixture over the brownie batter. Dollop it gently across the top to avoid mixing it into the brownie layer.
• Dollop the remaining brownie batter over the top of the caramel layer, distributing it as evenly as possible.
• Bake for 40 to 45 minutes, or until a toothpick inserted into the brownie portion comes out clean. Immediately after removing from the oven, sprinkle the semi-sweet chocolate chips over the hot brownies.
• Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang and cutting them into squares. This ensures clean cuts and prevents the caramel from oozing.