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Bars: Choco Caramel Crunch Bars




Source of Recipe


Nancy McKinney


List of Ingredients




Base:
1 Pkg. German Chocolate Cake mix
1/2 c. margerine or butter, softened
1 egg

Topping:
1 jar (6oz.) caramel ice-cream topping
3 tbsp. flour
1 (12 oz) pkg. chocolate chips
1/2 c. chopped pecans or walnuts



Recipe



Heat oven to 350 degrees.

Grease and flour 13 x 9 inch baking pan. In large bowl, combine cake mix, margerine and egg at low speed until crumbly. Reserve 1 cup of crumbs for topping. Press remaining crumb mixture into prepared pan. Bake at 350 degrees for 8 to 10 minutes or until base is slightly puffy. While still hot sprinkle with nuts and chocolate chips.

Topping: Combine caramel with flour, mix until just blended, pour over nuts and chocolate chips. Sprinkle with reserved crumbs. Bake at 350 degrees for 10 to 20 minutes or until chocolate chips are melted and caramel begins to bubble. Remove from oven, let cool. Cut into bars.

Makes approximately 36 bars.