Deborah Jean Schmidt
- 14 oz
- individual caramels, @ 40ct unwrapped
- 1/2 c
- evaporated milk
- 1 box
- cake mix, german chocolate
- 1 stick
- butter, room temperature
- 1/3 c
- 1 c
- semi-sweet mini chocloate chips
- 1 c
- pecans, chopped
Over medium-low heat, heat the caramels and incorporate the milk, constantly stirring until caramels are fully melted.
Drop the remaining chocolate cake mixture (in small dollops) over the chips and nuts.
Bake 20-25 minutes, until firm to the touch.
Makes 24 bars at 340 calories each