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| CHOCO-CARAMEL CRUNCH BARS | |
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BASE: 1 pkg. Pillsbury Plus German chocolate cake mix 1/3 c. butter, softened TOPPING: 6 oz. pkg. (1 c.) semi-sweet chocolate chips 1/2 c. chopped nuts 3/4 c. caramel ice cream topping Heat oven to 350 degrees. Grease and flour 13x9-inch pan. In large bowl combine cake mix, butter and egg at low speed until crumbly. Reserve 1 cup crumbs for topping. Press remaining crumb mixture in prepared pan. Bake at 350 degrees for 8-10 minutes or until base is slightly puffy. Sprinkle with chocolate chips and nuts. Combine caramel topping and flour; pour over nuts. Sprinkle with reserved crumbs. Bake at 350 degrees for 10-20 minutes or until chocolate chips are melted and caramel topping begins to bubble. Cool completely; cut into bars. Yield: 36 bars. | |
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recipe reviews #140893
Nancy (United States) says:
This is one of my favorite snacks. however a couple of ingredients were left out. in the base you need one egg. then in the topeping it needs three tablespoons flour. the flour is to be mixed with ice cream topping.
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