Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Bars: C. C. Layer Bars




Source of Recipe


Grace Gent


List of Ingredients




1 package German chocolate cake mix
1/2 cup evaporated milk
3/4 cup soft margarine
1 cup chopped nuts, optional

Recipe



Mix first three ingredients and nuts, if used. Press half of mixture in greased and floured 9-by-13-inch pan. Bake for 6 minutes at 350 degrees. While baking, melt 50 light caramels along with 1/3 cup evaporated milk over low heat. After 6 minutes, remove cake pan from oven and sprinkle with 1 package chocolate chips, then pour caramel mixture over chocolate chips. Spread around to reach corners, then take remaining cake mixture and crumble over top of caramel mixture. Bake for another 15 minutes. Cool slightly, then refrigerate 30 minutes until caramel sets.

YIELD: 36 Bars