Caramel Layer Chocolate Squares

By RogRot

Ingredients

• 50 caramels (14 oz. pkg.)
• 1/2 c. evaporated milk (110 g.)
• 1 pkg. German chocolate cake mix
• 3/4 c. butter, melted (172 g.)
• 1/3 c. evaporated milk (73 g.)
• 1 c. chopped nuts (115 g.)
• 1 c. chocolate chips (180 g.)

Details

Servings 36
Adapted from sprinklesandjimmies.com

Preparation

Step 1

In heavy sauce pan, melt caramels & ½ c. evaporated milk. Set aside. Grease & flour a 9X13 pan. In a bowl combine dry cake mix, melted butter, ⅓ c. evaporated milk, & nuts. Stir until dough holds together. Press ¾ of dough into pan. Bake at 350° for 6 min. Sprinkle chips over crust. Spread caramel mixture over chips. Crumble remaining dough over top of caramels. Pat down & break up any lg. pieces. Bake 15-18 min. longer. Cool slightly, then refrigerate 30 min. Cut into 36 bars. Really good frozen!