Ingredients:

1 21.5 oz. package brownie mix
1/2 cup water
1/4 cup oil
1 egg
1 cup chocolate chips
1 cup walnuts or pecans
20 caramel candies unwrapped
whipped cream or vanilla ice cream

Instructions:

Place a vegetable steamer or other low rack in the bottom of a 5-quart slow-cooker. Pour in 4 cups very hot water and turn on to high.

In a large bowl, combine the brownie mix, water, oil and egg. Beat well to mix. Stir in the chocolate chips and nuts.

Butter and dust with sugar a 2-quart soufflé dish that fits in the slow-cooker. Pour the brownie batter into the soufflé dish. Push the caramels half way into the brownie mix, do not bury completely in the brownie mix. Wrap the dish in a double thickness of foil. Tie with a string to use as a handle for lowering and raising out of the crockpot.

Cover and cook on high for 4.5 hours. Remove the dish and let set for 30 minutes before serving. Serve with whipped cream or vanilla ice cream with chocolate hot fudge sauce.

Yields: 6 servings.

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