This is a very good recipe and everyone in my family loves these. I think the recipe should be more specific about the milk.
To solve the caramel issue, use HEAVY CREAM to melt the caramels into sauce. If you don't have cream, use WHOLE MILK (2% or less fat milk has TOO MUCH water that will just cook away during baking, making the caramels hard and chewy).
Get the recipe here >> Salted Caramel Brownies @ somethingswanky.com
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