Chewy Chocolate Caramel Bars
package 2-layer-size German chocolate cake mix
cup butter, melted
5 ounce can (2/3 cup) evaporated milk
14 ounce package vanilla caramels, unwrapped
cup chopped walnuts
cup semisweet chocolate pieces
- Preheat oven to 350 degreesF. Grease a 13x9x2-inch baking pan; set aside.
- In large bowl, combine cake mix, melted butter and 1/3 cup of the evaporated milk. Beat with an electric mixer on medium speed until smooth. Spread half the dough in prepared baking pan; set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup evaporated milk. Cook and stir over medium-low heat until melted and smooth. Pour evenly over dough layer in pan. Sprinkle with nuts and chocolate pieces. Crumble remaining dough evenly over nuts and chocolate pieces.
- Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.
From the Test Kitchen
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.