Print
Email
Add a photoServings: 1
Ingredients
- 14 ounce Light caramels
- 1/3 c. Evaporated lowfat milk
- 1 pkt German chocolate cake mix
- 3/4 c. Butter melted
- 1 c. Pecans minced
- 1/3 c. Semi-sweet chocolate bits (6 ounce)
- 1/3 c. Evaporated lowfat milk
Directions
- Preheat oven to 350 degrees. Grease and flour 9S x 13S pan. In heavy sauce pan, combine caramels and 1/3 C evaporated lowfat milk. Cook on low heat, stirring till caramels heat and set aside.
- In large mixing bowl, combine dry cake mix, butter, 1/3 C evaporated lowfat milk, and pecans. By hand, stir till dough holds. Press 1/2 of dough into prepared pan: reserving remaining dough for topping. Bake at 350 degrees for 6 min. Then sprinkle chocolate bits over crust and spread caramel mix over bits. Crumble reserved dough over caramel mix. Return to oven and bake 15 to 18 min. Cold slightly; then chill at least 30 min. Paula
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
