| 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>
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