Pretzel Crusted Chocolate Caramel Brownie Cups

Pretzel Crusted Chocolate Caramel Brownie Cups
Submitted by Christine I
1 German Chocolate Cake Mix
1/2 cup sweetened condensed milk
1 egg
½ c. butter, melted
1/2 package of caramels, melted with a little water
1 cup milk chocolate chips (I like about 5 per cookie)
Pretzel Crumble:
¼ c. butter, melted
2 T. brown sugar
1 c. crushed pretzels
Spray a mini muffin tin with non stick spray. 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, milk, and butter until smooth. Scoop batter, about two-thirds full, into the mini 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. Easiest to get out once it cools a little or it will break apart. It makes 4 dozen minis. You can also make it in regular muffin tins; you just have to increase the cooking time.