Carmel Chocolate Squares
Ingrediants:
- 1 package (14 oz) Carmels
- 1 can (5 oz) evaporated milk
- 1 package Betty Crocker German Chocolate Cake Mix
- 2/3 cup margerine/butter
- 3/4 cup walnuts/pecans (chopped coarsely)
- 1 package (6 oz) semi-sweet chocolate chips
- 1 cup flaked coconut
Instructions:
- Pre-heat oven to 350F
- Heat Carmels & 1/4 cup evaporated milk in saucepan over medium heat, stirring constantly until carmels are melted and mixture is smooth
- Keep mixture warm over low heat, stirring occasionally
- In a bow, mix the cake mix (dry), melted margarine/butter, remaining milk & nuts.
- Spread 1/2 the dough in an ungreased 13″x9″x2″ pan.
- Bake 6 minutes
- Remove from oven, spring chocolate chips & coconut
- Drizzle carmel
- Drop remaining dough by teaspoonful on to carmel layer, spreading evently
- Bake another 15-20 minutes
- Cool completely
- Refrigerate until firm
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