"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Caramal Layer Chocalate Squares Recipe

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This recipe for Caramal Layer Chocalate Squares, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, July 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (14oz) pkg light caramels
1/3 c evaporated milk
1 pkg German chocolate cake mix
1/2 c butter, melted

1/3 c evaporated milk
1 c nuts, chopped
1 c semi sweet chocolate pieces

Directions:
Directions:
In heavy sauce pan, combine caramels, 1/3 c evaporated milk. Cook over low heat, stirring constantly, until caramels are melted. Set aside. Grease & flour 13x9 baking pan. In large mixing bowl, combine dry cake mix, butter and 1/3 c evaporated milk, and nuts. By hand stir until dough holds together. Press 1/2 dough into pan, reserving remaining dough for topping. Bake at 350 for 6 minutes. Sprinkle chocolate pieces over baked crust. Spread caramel mixture over chocolate pieces. Crumble reserved dough over caramel mixtures. Return to oven and bake for 15-18 minutes. Cool slightly, refrigerate for 1 hour to set caramel layer. Cut into 36 bars.

Personal Notes:
Personal Notes:
This is a recipe from Barbara Pauk.

 

 

 

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