Yield: 30 Bars
| Measure | Ingredient |
|---|---|
| \N \N | -Helen Jolly mdfd30e- |
| 1 pack | Caramels; 14-oz package |
| 1 can | Evaporated milk; divided, 5-oz can |
| 1 pack | Chocolate Cake mix with pudding |
| ½ cup | Butter; melted, 1 stick |
| 6 ounces | Semisweet chocolate chips |
| 1½ cup | Pecans; chopped, divided |
| 1 cup | Flaked coconut |
Preheat oven to 350 degrees.
In a small saucepan, melt the caramels in ⅓ cup evaporated milk over low hat, stirring occasionally until smooth. Set aside.
In a large bowl, mix the remaining evaporated milk, cake mix, and butter. Press half of the batter into the bottom of an ungreased 9x13-inch baking pan. Bake for 10 minutes, or until set.
Sprinkle with the chocolate chips and 1 cup of the pecans. Top with the coconut and the caramel mixture, spreading to the edges of the pan.
Sprinkle with the remaining nuts. Bake for 20 to 25 minutes. Cool pan on a wire rack, and cut into bars.
Note. These are best served warm, or at room temperature.
The name says it all...make sure you have a tall glass of cold milk to wash 'em down! Wis/Gramma.
Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999