Enjoy this recipe from Gooseberry Patch Christmas, Book 8 – M949.
Submitted by: Jody Komarnitzki from Venice, FL
14 oz. pkg. caramels, unwrapped
2/3 c. evaporated milk, divided
18-1/2 oz. pkg. German chocolate cake mix
2/3 c. butter, melted
1 c. chopped pecans
12 oz. pkg. chocolate chips
Combine caramels & 1/3 cup evaporated milk in a microwave safe bowl. Heat, stirring occasionally, until caramels have melted; set aside. Combine cake mix, butter, remaining 1/3 c. evaporated milk & pecans. Press half of cake mixture into bottom of greased & floured 13”X9” baking pan. Bake at 350 degrees for 8 minutes. Remove from oven. Sprinkle with chocolate chips; spread caramel mixture over the top. Drop remaining cake mixture by spoonfuls on top of caramel mixture; bake an additional 15 to 18 minutes. Cool slightly; refrigerate 30 minutes to firm caramel layer. Cut into bars. Makes 2 doz.