Recipe Keeper #5: Caramel Layer Squares

Hey ya'll.

I can't wait for the Christmas gathering on my dad's side in the beginning of December. I am getting excited just thinking about it! Let me tell you why, in list form (tehehe):

1. I have the best cousins. EVER. There are a lot of us, and we are all pretty close. There are always lots of laughs and we have a great time together.
2. All of my aunts are great cooks. They know how to put on a spread, if ya know what I mean.
3. My grandparent's house is always full of people. There are babies everywhere, people are tucked away in conversation in every corner of the house. You can feel the love when you walk in the door. It's the bomb.com.
4. My Gramma Carol and Aunt Sharon are fan.tas.tic bakers. There are always carmel-y, chewy, chocolate-y treats on the dessert table. In fact, one of them I will share with you today.

At your next gathering, you must make my Gramma Carol's Caramel Layer Squares. Note the word "layer" - - follow the directions, because the layering is the key to all of this caramel goodness.

You'll need: 
14 oz. package of caramels (about 50)
1/3 c. evaporated milk
1 package of Pillsbury German Chocolate Cake mix
3/4 c. evaporated milk (yes, more...)
1 c. chopped nuts (of your choice)
1 c. semi-sweet chocolate (can be chocolate chips)

Directions: 
  1. Combine the first two ingredients (caramels and evap. milk). Cook over low heat in a saucepan until caramels are melted. 
  2. Combine the remaining ingredients except the chocolate in a separate bowl (cake mix, evap. milk, nuts). You should combine these ingredients by hand and stir until dough holds together. 
  3. Press half of this dough into a greased 9x13 pan. (Reserve the other half of the dough for the topping.)
  4. Bake this pan of dough for 6 minutes at 350 degrees. 
  5. Sprinkle the chocolate over the baked crust. 
  6. Spread the caramel mixture over the chocolate and crust. 
  7. Crumble the reserved dough over the caramel mixture, chocolate and crust. 
  8. Bake for 15 minutes at 350 degrees. Cool completely before cutting into small squares. And these squares should be small, because these bars are riiiich
Yield: 3 dozen bars.


Over and out.



No comments:

Post a Comment

Got some thoughts? Don't be shy. Leave 'em here!

You might like:

Related Posts Plugin for WordPress, Blogger...