1 14 oz bag Kraft caramels
2/3 c evaporated milk
1 two-layered German Chocolate cake mix w/pudding
1/2 c margarine, melted
1 1/2 c walnuts, chopped (optional)
1 6oz pkg semi-sweet chocolate chips
Melt caramels with 1/3 c milk over low heat, stirring until smooth. Combine remaining milk, mix and margarine; mix well. Press half of mixture into bottom of greased 13 x 9 pan. Bake at 350 for 6 minutes. Sprinkle with nuts and chocolate chips over crust, top with caramel. Top with teaspoons of cake mixture; press gently. Bake at 350 for 20 minutes. Cool, cut into bars to serve.
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