Caramel Layer Choco Squares Recipe
Ingredients
| 14-oz. pkg. vanilla caramels | ||
| Evaporated milk | 1/3 Cup (16 tbs) | |
| 1 pkg. Plus German Chocolate Cake Mix | ||
| Nuts | 1 Cup (16 tbs), chopped | |
| Butter margarine | 1/2 Cup (16 tbs), softened | |
| Evaporated milk | 2 Tablespoon | |
| Chocolate Chips | 6 Ounce | |
Directions
Heat oven to 350°F.
In medium saucepan, over low heat, combine caramels and 1/2 cup evaporated milk, stirring constantly, until caramels are melted.
In large bowl, combine cake mix, nuts, margarine and 2 tablespoons evaporated milk.
Mix well.
Press half of dough in bottom of ungreased 13x9-inch pan; reserve remaining dough for topping.
Bake at 350°F for 8 minutes.
Sprinkle chocolate chips evenly over partially baked crust.
Carefully spread caramel mixture over chocolate chips.
Crumble reserved dough over caramel mixture.
Return to oven and bake 15 to 18 minutes or until filling is set.
Cool completely; cut into bars.
In medium saucepan, over low heat, combine caramels and 1/2 cup evaporated milk, stirring constantly, until caramels are melted.
In large bowl, combine cake mix, nuts, margarine and 2 tablespoons evaporated milk.
Mix well.
Press half of dough in bottom of ungreased 13x9-inch pan; reserve remaining dough for topping.
Bake at 350°F for 8 minutes.
Sprinkle chocolate chips evenly over partially baked crust.
Carefully spread caramel mixture over chocolate chips.
Crumble reserved dough over caramel mixture.
Return to oven and bake 15 to 18 minutes or until filling is set.
Cool completely; cut into bars.
Chef
