- 14 oz. pkg. light caramels
- 2/3 c. evaporated milk
- 1 pkg. chocolate cake mix, no pudding in mix)
- 2/3 c. evaporated milk
- 3/4 c. butter, melted
- 1 c. chocolate chips
- 1 c. chopped pecans
- few butterscotch chips
| Combine caramels and 1/3 c. evaporated milk in saucepan. Heat on low until caramels melt. Set aside. Mix by hand; cake mix, butter and milk. Batter will be thick. Spread 1/2 of batter in greased 7 x 11 inch pan. Use hands to spread to corners. Bake at 350 for 6 minutes. Sprinkle with chips, melted caramels and nuts. Spread remaining batter. This will not be smooth. Bake 15 – 18 minutes. Do not overbake. Cool and refrigerate for 30 minutes.
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