| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Choco1 | 1 | servings |
INGREDIENTS
| Judy Garnett – pjxg05a | ||
| 1 | 14 ounces Pk vanilla caramels | |
| 2/3 | c | Evaporated milk |
| 1 | pk | Swiss Choc. Cake Mix |
| 1 1/2 | Sticks butter; melted | |
| 1 | c | Pkg semisweet choc chips |
INSTRUCTIONS
Preheat oven to 350 deg. Grease 13x9x2-inch pan. Combine caramels and 1/3 c. evaporated milk in heavy saucepan. Heat and stir until blended; keep warm. Combine dry cake mix, melted butter and 1/3 c. evaporated milk in bowl; mix well. Spread half of the mixture in bottom of pan. BAke at 350 deg. for 6 minutes. Immediately sprinkle choc. over hot layer; drizzle with caramel mixture. Spread remaining batter evenly over top. REturn to oven and bake 15 to 18 minutes more or until top looks dry. Cool on rack; cut into fingers, about 3x1 inch. Makes 3 dozen bars. Judy Garnett/pjxg05a Duncan Hines. Recipe by: Leanda Goss <ldgoss@METRONET.COM> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”