1 14 oz. bag caramels; unwrapped
1/3 c. evaporated milk
1 box Pillsbury German Chocolate cake mix
3/4 c. butter; softened
1 c. walnuts; chopped
1 6 oz. pkg. semi-sweet chocolate chips
In heavy pan or double boiler, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly until caramels are melted. Set aside.
Grease and flour 13 x 9 pan. Preheat oven at 350ºF.
In large mixing bowl, combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. By hand stir until dough holds together.
Press half of dough into pan; reserve remaining dough for topping.
Bake at 350°F for 6 minutes. Sprinkle chocolate pieces over baked crust. Spread caramel mixture over chocolate pieces. Crumble reserved dough over caramels. Return to oven for 15 to 18 minutes.
Cool and cut.
ahhhhhhhhh finished for tonight. It's HOT.The Butterscotch Popcorn Crunchies are good and will be great treat for the kids tomorrow. It was a lot of work and took a lot of time. I think the next time I want some I'll buy Jack In The Box.The coconut almond cookies are very good too. That recipe is a keeper
Another addition to the recipe....It was originally on the Kraft Caramel bag, and it was about 20 years ago that it came out. I usually put pecans in the recipe instead of the called for walnuts as I think it is more "turtle candy" like with the pecans. Just some interesting side lights.
Thanks for the recipes. I always enjoy the recipes that is in this site.I am here everyday that I am home. It is the first site I go to in the mornings.
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