Title: Chocolate Caramel Bars
Categories: Candy Chocolate
Yield: 12 Servings
| | | PART 1 |
| 1 | pk | Betty Crockers* |
| 1/2 | c | Margarine |
| 1 | | Egg |
| | | Part Two |
| 1/2 | c | Margarine |
| 1/2 | c | Evaporated milk |
| 14 | oz | Package kraft caramels |
| 1/2 | c | Chopped nuts ( optional) |
*Super Moist German Chocolate Cake. Important to use this mix Heat oven to
350* Mix with hand until crumbly the cake mix, margarine and egg. Reserve
1+1/2 cups of the mixture and set aside. Press remaining mixture into
ungreased pan (13x9x2) for best layering results. Bake until crust appears
dry, (about 10-12 min) then let cool ten minutes. PART 2 Heat margarine,
Milk, and caramels over low heat, stirring constantly until caramels are
melted, and pour over crust. Sprinkle with nuts, add crumbly mixture (part
1) loosely on top. Bake until mixture looks dry again. (20-30) minutes. Let
cool ten minutes. Part 3 Follows>>>>>>>>> 3/4 container of Betty Crockers
Delux Chocolate ready to spread icing. 3 teaspoons water, or enough to make
icing spread easily. Loosen edge of bars with spatula, then frost. Set 1
hour in bridge to stiffen caramels.