Oh my, apple crisp and caramel in the same pan!!! Heaven on earth...I'm so going to try that....I looooooove caramel....speaking of which, here is a totally decadent brownie recipe:
Caramel ribbon brownies
14 oz caramel (block caramel or wrapped candies)
3/4 cup butter, melted
1 can evaporated milk
1/2 cup mini chocolate chips
1 tsp vanilla extract
1 cup chopped walnuts
1 box German chocolate cake mix
Preheat oven to 350F. Grease a 13x9" glass baking dish. In medium bowl, put cut up caramel and 1/3 cup evaporated milk, cook in microwave on high until caramel softened (about 1 minute). Stir until completely melted into a caramel sauce. Combine the cake mix, butter, 1/3 cup evaporated milk, vanilla and 1/2 cup nuts. Mix well and spread 2/3 of batter into the prepared pan. Bake for 8 minutes. Sprinkle the chips evenly over the top of brownies, pour the caramel sauce over top of chips, leaving about 1/4" around outer edge. Add enough of remaining evaporated milk to saved cake batter to make a thick pudding consistency. Drop by glops over caramel sauce. Sprinkle remaining nuts over top. Return to oven and bake for 25-35 minutes. Center will still be slightly gooey but will firm up as cools. Let brownies cool in pan then cut into bars.
WARNING: These go very fast so save one for yourself before setting plate out!!