Yield: 48 servings
|1 pack||Devil's food cake mix|
|\N \N||(18.25 oz)|
|1 cup||Walnuts; chopped|
|1 can||(5 oz) evaporated milk|
|4 tablespoons||Butter or margarine; melted|
|6 ounces||Semisweet chocolate chips|
|¾ cup||Caramel topping|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:53 1. Preheat oven to 350 F. Line a 9 x 13-inch baking pan with aluminum foil. Grease foil generously.
2. In a medium mixing bowl, combine dry cake mix, walnuts, evaporated milk, and melted butter. Mix with a fork or wooden spoon until well blended. Spread half of cake mixture (batter will be stiff) into prepared pan. Bake 10 mins. Remove from oven; leave oven on.
3. Sprinkle chocolate chips evenly over hot crust. Let stand 5 mins until melted, then spread evenly over crust with a knife. Drizzle caramel topping over chocolate. Then drop remaining cake mixture by small spoonfuls over all and carefully spread with knife. Bake 20 to 23 mins. Let cool slightly in pan. Refrigerate 1 hour or longer, until caramel is set. Cut into 1½-inch squares. Remove foil from bottoms of cookies prior to serving.