Ingredients :
- 1 package (18.25 oz.) chocolate cake mix
- 1 cup chopped pecans or walnuts
- 1 cup evaporated milk, divided
- 1/2 cup (1 stick) butter or margarine, melted
- 35 (10 oz. pkg.) caramels, unwrapped
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
Directions :
- Preheat oven to 350F. Combine cake mix and nuts in large bowl.
- Stir in 2/3 cup evaporated milk and butter (batter will be thick).
- Spread half of batter into an ungreased 13 x 9-inch baking pan.
- Bake for 15 minutes.
- Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted.
- Sprinkle chocolate chips over partially cooked batter and drizzle caramel mixture over all.
- Drop remaining batter by heaping teaspoons over caramel mixture.
- Bake for 25 to 30 minutes or until center is set.
- Cool in pan on wire rack.
- Cut into 24 squares.
- 1 package (18.25 oz.) chocolate cake mix
- 1 cup chopped pecans or walnuts
- 1 cup evaporated milk, divided
- 1/2 cup (1 stick) butter or margarine, melted
- 35 (10 oz. pkg.) caramels, unwrapped
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
Directions :
- Preheat oven to 350F. Combine cake mix and nuts in large bowl.
- Stir in 2/3 cup evaporated milk and butter (batter will be thick).
- Spread half of batter into an ungreased 13 x 9-inch baking pan.
- Bake for 15 minutes.
- Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted.
- Sprinkle chocolate chips over partially cooked batter and drizzle caramel mixture over all.
- Drop remaining batter by heaping teaspoons over caramel mixture.
- Bake for 25 to 30 minutes or until center is set.
- Cool in pan on wire rack.
- Cut into 24 squares.
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