Tuesday, November 6, 2012


1 box German chocolate cake mix
1 can (5-oz) evaporated milk
1 bag (14-oz) vanilla caramels
1 cup chopped pecans
1/2 cup butter, softened
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Set aside two tablespoons of the evaporated milk; pour the remaining into a medium saucepan along with the caramels.  Cook the mixture over low heat while stirring constantly until the caramels melt.  Stir to blend well and set aside.

In a large mixing bowl, combine the cake mix, pecans, butter, and the other two tablespoons of the evaporated milk; mix together well.  Press half the mixture onto the bottom of an ungreased 9 x 13-inch baking pan.  Bake at 350 degrees for 8 minutes.

Remove from oven and sprinkle the chocolate chips over the hot crust.  Gently spread the caramel mixture over all.  Crumble the remaining cake mix mixture over the caramel.  Return to the 350 degree oven and bake an additional 15 to 18 minutes until the filling is set.

Remove from oven and set pan on a wire rack to cool.  Allow to cool completely before cutting into squares.

Yield: 36 squares

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