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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolat-Caramel Layer Bars Recipe

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This recipe for Chocolat-Caramel Layer Bars is from Joanie's Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (18.25 oz) chocolate fudge cake mix with pudding in the mix
1/2 cup butter, melted
1 cup evaporated mile
35 vanilla caramels, unwrapped
1 cup miniature candy-coated semisweet chocolate baking bits.
Directions:
Directions:
Heat oven to 350. Grease 13 x 9 pan with shortening. In a large bow, mix cake,butter and 2/3 cup of the milk with spoon until well blended. Spread half of mixturre in pan. Bake 15 minutes.
Meanwhile, in 1-quart saucepan, heat caramels with remaining 1/3 cup milki over low heat, stirring occassionally, until melted. Remove partially baked crust from oven. Sprinkle 1/2 cup of the baking bits evenly over the crust. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoonfuls over mixture. Sprinkle with remaining 1/2 cup baking bits, press lightly.
Return to oven, bake 20 to 24 minutes longer or until center is set. Cool completely, about 1 1/2 hours. Cut into 8 rows by 4 rows.
Number Of Servings:
Number Of Servings:
32
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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