Pretzel Crusted Chocolate Caramel Brownie Cups

Pretzel Crusted Chocolate Caramel Brownie Cups
1 German Chocolate Cake Mix
1/2 cup sweetened condensed milk
1 egg

½ c. butter, melted
1/2 package of caramels, melted (or caramel ice cream topping)
1 cup milk chocolate chips

Pretzel Crumble:

¼ c. butter, melted

2T. brown sugar

1 c. crushed pretzels

Spray a muffin tin with non stick spray (or place cupcake liners in the tin). 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 and butter until smooth. Scoop batter, about two-thirds full, into the 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.

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