d Chocolate Caramel Layer Bars

Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways


I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - February 26, 2010

Chocolate Caramel Layer Bars

Serves: 32


        

  Download this recipe.

1 (1 pound 2.25 ounce) package pudding-included chocolate cake mix
1/2 cup margarine or butter, melted
1 cup evaporated milk
35 vanilla caramels, unwrapped
1 (12-ounce) package chocolate pieces (1 2/3 cups) miniature semisweet candy-coated


1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, margarine and 2/3 cup of the milk; mix well. Spread half of batter (about 2 cups) in greased pan. Bake at 350°F. for 15 minutes.

2. Meanwhile, in small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly.

3. Remove pan from oven; sprinkle with 1 cup of the candy-coated pieces. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoonfuls over caramel mixture. Sprinkle with remaining 2/3 cup of candy-coated pieces.

4. Return to oven; bake at 350°F. for an additional 20 to 24 minutes or until center is set. Cool 1 hour or until completely cooled. Cut into bars.

High Altitude (above 3500 feet): Add 1/4 cup flour to dry cake mix. Bake as directed above.


Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656