For those of you still keeping tabs on BoB, don’t give up on me. I have not been able to bake and post with the frequency I’d like. I hope to remedy that as best I can.
Happy holidays, everyone!
These days, I’m all about quick and easy. The time of all-day baking sprees has passed. I take what baking time I can get. This recipe is a perfect example of making the most of very little time and few ingredients.
It all starts with a cake mix. While I’m not a huge proponent of cake mixes, I do use them occasionally. They can be great time savers. Of course, augmenting them can at least make you feel like you’re making something homemade.
The short list of ingredients yields quite an impressive sweet treat. They are rich and chewy and just plain delicious. And, if you’re concerned about your baking image, no one has to know about the cake mix.
- 14 ounces soft caramels
- 5 ounces evaporated milk, divided
- 1 package German chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1 & 1/2 cups chopped pecans or walnuts, divided
- 1 cup chocolate chips, divided
Preheat oven to 350°. Grease a 9"x 13" baking pan.
Place the caramels and 1/3 cup evaporated milk in a heavy saucepan. Cook over medium heat, stirring frequently, until the caramels are melted and the mixture is smooth. Set aside.
Mix together cake mix, butter, and the remaining milk. Transfer half of the mixture to the prepared pan. Bake 10 minutes.
Sprinkle 1 cup pecans and 1/2 cup chocolate chips over the partially baked crust. Pour caramel mixture on top, spreading it to the edges of the pan.
Drop teaspoonfuls of the remaining cake mixture over the caramel. Press down gently into the caramel. Sprinkle with the remaining nuts and chocolate chips.
Bake 18 to 20 minutes, or until lightly browned and set. Cool completely before cutting into bars.
Recipe slightly adapted from Kraft.