| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | German | Cookies | 48 | Servings |
INGREDIENTS
| 1 | Light caramels, 14 oz. | |
| 2/3 | c | Evaporated milk |
| 3/4 | c | Butter, or margerine melted |
| 1 | German choclate cake mix | |
| 1 | c | Nuts, chopped |
| 1 | Choclate bits, Semi-sweet | |
| Milk choclate. |
INSTRUCTIONS
Preheat oven to 350 and grease and flour a 9x13" baking pan. Place caramels and 1/3 C evaporated milk in saucepan and melt slowly, over low heat. In a large mixing bowl, combine remaining 1/3 C evaporated milk, melted butter, cake mix and nuts. Spread 1/2 of the cake mixture in prepared pan and bake for 6 minutes. While cake is hot, sprinkle choclate bits on top. Spread melted caramels over bits and crumble remaining cake mix over caramel . Bake for another 20 minutes or until done. Cool and cut into squares. Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS Posted to recipelu-digest Volume 01 Number 286 by "Diane Geary" <diane@keyway.net> on Nov 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 21
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 1mg
Sodium: 3.8mg
Potassium: 21.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g