"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pat Ryan’s Caramel Layer Choco-Squares Recipe

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This recipe for Pat Ryan’s Caramel Layer Choco-Squares, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dovie Jarnagin
Added: Monday, December 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package German chocolate cake mix
˝ cup (1 stick) butter or margarine, melted
2/3 cup canned evaporated milk, divided
1 (14 oz) package individually wrapped caramels
1 cup chopped pecans
1 (6 oz) package semi-sweet chocolate chips

Directions:
Directions:
Combine cake mix with melted butter and 1/3 up canned evaporated milk. Press half the mixture into an ungreased 9 x13 inch pan. Bake at 350 degrees for 6 minutes.

In the microwave or in a double boiler over simmering water, combine unwrapped caramels and 1/3 cup evaporated milk and hear, stirring, until melted. Stir in chopped pecans. Pour caramel mixture over cake. Spoon remaining cake mixture over the caramel layer. Sprinkle with chocolate chips. Return to oven and bake an additional 20 – 25 minutes. Cut into squares to serve.

 

 

 

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