Serves: 36
Total Calories: 114
Heat oven to 350°F. Reserve 2 tablespoons evaporated milk for cake mixture. In medium saucepan, combine caramels with remaining evaporated milk. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat.
In large bowl, combine cake mix, nuts, margarine and reserved 2 tablespoons evaporated milk mix at low speed until crumbly. Press half of dough mixture in bottom of ungreased 13 x 9-inch pan reserve remaining dough mixture for topping.
Bake at 350°F. for 8 minutes. Sprinkle chocolate chips evenly over partially baked crust. Carefully spread caramel mixture over chocolate chips. Crumble reserved dough mixture over caramel mixture. Return to oven bake an additional 15 to 18 minutes or until filling is set. Cool completely cut into bars.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 bar): Calories 190 Protein 2g Carbohydrate 24g Fat 9g Sodium 150mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Caramel Layer Choco-Squares recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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