"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Caramel Ribbon Bars, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 yellow cake mixes 5 oz can evaporated milk 1/2 c chocolate chips 1/2 c chopped nuts 1/4 c melted butter 1/2 c caramel toppiing
Combine cake mix and nuts. Stir in milk and melted butter. Spread about half of cake mix in greased 9 x 13 pan. Bake in 350 oven for 10 minutes. Remove from oven. Sprinkle chocolate pieces over hot crust. Drizzle with caramel topping. Drop remaining cake mix by teaspoons over all. Bake 20-25 minutes
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