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60 light caramels
1/2 c. evaporated milk
1 box German chocolate cake mix
3/4 c. butter
1/3 c. evaporated milk
1 c. broken pecans
1 c. chocolate chips
Melt caramels with 1/2 cup evaporated milk in double boiler. Meanwhile, melt butter and add to cake mix and 1/3 cup evaporated milk. Mix well and add pecans. Spread half of this mixture in a greased and floured 13 x 9 x 2 inch pan. Bake 8 minutes at 350 degrees (cake will be puffy), then sprinkle chocolate chips over cake.
Pour caramel sauce over chocolate chips. Spread the other half of cake mixture over top of caramel sauce by small spoonfuls. Bake 18 to 20 minutes. Cool at least 30 minutes (preferably 2 hours) before cutting.
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