Ingredients
- butter
- for pan
- flour
- for pan
- 50 kraft caramel candies
- 13 cup evaporated milk
- 1 (18 ounce) box German chocolate cake mix
- 34 cup butter
- softened
- 1 cup chopped pecans
- 13 cup milk
- 12 ounces chocolate chips
Instructions
- Grease and flour an 8-by-12-inch pan.
- Preheat oven to 350F.
- Combine caramels and evaporated milk in the top of a double boiler over simmering water, stirring over medium heat until melted.
- Set aside.
- Combine cake mix, butter, pecans and milk to form a dough.
- Press half of the dough mixture into the prepared pan and bake in the preheated oven for 6 minutes.
- Then sprinkle chocolate chips over the baked crust and dot and spread the melted caramel over the chips.
- (The mixture will not cover crust completely).
- Spread remaining dough over caramel.
- Return to the oven for 20 minutes or until set.
- Cool then refrigerate before cutting into squares.
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