"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Caramel-Chocolate Squares Recipe

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This recipe for Caramel-Chocolate Squares, by , is from Family's Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margo Ellerman
Added: Tuesday, November 11, 2008


1 package Kraft Caramels
1 can evaporated milk
1 package Betty Crocker SuperMoist German Chocolate Cake Mix
2/3 C. Margarine or butter, melted
3/4 C. Coarsely chopped pecans or walnuts
1 package smei-sweet chocolate chips
1 C. flaked coconut

1. Heat oven to 350.
2. Heat caramels and 1/4 C. of the milk in saucepan over medium heat, stirring costantly, until caramels are melted and mixture is smooth. Keep mixture warm over low heat, stirring occasionally.
3. Mix cake mix (dry), margarine, remaining milk, and the pecans.
4. Spread half of the dough in ungreased rectangular pan. 13x9x2 inches
5. Bake 6 minutes; remove from oven. Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over chocolate chips and coconut.
6. Drop remaining dough by teaspoonfuls onto caramel layer, spreading evenly.
7. Bake until cake portion is slightly dry to touch, 15 to 20 minutes longer; cool completely.
8. Refrigerate until firm. Cut into 2 1/4x1 inch bars. 48 Bars




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