This recipe is from my friend and neighbor, Rebecca London, Water Lily street’s Bree Van De Camp! These are yummy and you will not be able to keep them around long!
1 bag of 50 caramels, unwrapped (a great helper job!)
1 box of German chocolate cake mix
1 can evaporated milk
¼ cup butter (1 stick)
1 cup chocolate chips
1 cup chopped pecans (optional)
Melt the butter in a glass bowl and combine with the cake mix and 1/3 cup evaporated milk.
Press ½ of this cake mixture into a 9×13 pan. Bake at 350° for 6 minutes.
While the above is baking, melt the caramels and 1/3 cup evaporated milk over low heat in a saucepan. Use a low heat to ensure the caramel mixture does not burn.
Remove the pan after the 6 minutes and top with the chocolate chips and nuts (optional). Pour the melted caramel mixture over on top of this. Crumble the remaining ½ of the cake mixture over the caramel and nuts. Continue baking for another 15 – 18 minutes. Cool and cut into squares.
Janet
