 | | Directions |
- Preheat oven to 350º F. Grease a 9"x13" pan.
- Melt caramels and 1/2 cup of evaporated milk over low heat in a heavy sauce pan. Set aside.
- In a large bowl, combine cake mix, 1/3 cup evaporated milk, melted butter and nuts. Stir by hand until just combined. Press 1/2 of dough mixture in bottom of the prepared baking dish.
- Bake for 6 minutes at 350ºF. Remove from oven and immediately sprinkle chocolate chips over baked crust. Pour melted caramel mixture over the top of the chocolate chips. Crumble the remaining dough evenly over the top of caramel.
- Bake 18 minutes more.
- Cool completely and refrigerate before cutting.
|
|
|
Container: 9"x13" baking dish
Servings: 24
|  | | Ingredients | | - | | 1 14 ounce bag of caramels |
| - | | 1/2 cup evaporated milk (do not use sweetened condensed) |
| - | | 1 cup chopped nuts (walnuts or pecans) |
| - | | 1 18 1/4 ounce box of German chocolate cake mix |
| - | | 1/3 cup evaporated milk (do not use sweetened condensed milk) |
| - | | 3/4 cup butter, melted |
| - | | 1 cup chocolate chips |
|
| |
