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Ooey Gooey Chewies

List of Ingredients

The foundation for decadent bar cookies—you add the caramel, chocolate chips, pecans and coconut —is a moist chocolate cake mix.

1 bag (14 ounces) caramels
1 can (5 ounces) evaporated milk
1 package (18.5 ounces) chocolate cake mix with pudding
1/2 cup (1 stick) butter, melted
1 cup (6 ounces) semisweet chocolate chips
1 1/2 cups chopped pecans
1 cup flaked coconut


Recipe

Preheat oven to 350 degrees. In a small saucepan, melt caramels in 1/3 cup of the evaporated milk over low heat, stirring occasionally until smooth. In a large bowl, mix together remaining evaporated milk, the cake mix, and butter. Press half of the mixture into the bottom of an ungreased 9- by 13-inch baking pan. Bake 10 minutes, or until set.

Sprinkle with chocolate chips and 1 cup of the pecans. Top with coconut and the caramel mixture, spreading it to the edges of the pan. Drop teaspoonfuls of the remaining cake-mix mixture on top. Sprinkle the top with remaining pecans.

Bake 20 to 25 minutes. Let cool in the pan on a wire rack. Cut into bars and serve warm or at room temperature.

Dare to Be Different: In place of the semisweet chocolate chips, try milk chocolate chips, and in place of the pecans, walnuts. Makes 30 bars.