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wigs

I lop off 14-oz hunks to use in CHOCO-CARAMEL BARS--was originally given this REC by my cousin

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wigs@juno.com
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Joined: Mar 10, 2006

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Posted to Thread #29928 at 10:41 am on Oct 22, 2017

where it was called Turtle Cake. It goes by many other names, and I'm pretty sure it was all the rage out on the original Gail's site.

CHOCO-CARAMEL BARS from BAR COOKIE BONANZA Cookbook

One 14-ounce bag caramels
2/3 cup evaporated milk, divided
One 18-1/2 ounce package Swiss chocolate cake mix (I use Duncan Hines, but when I cannot find the Swiss chocolate flavor, the German Chocolate flavor works just fine.)
3/4 cup butter, melted (3/4 cup was the amount in the original recipe, but as the cake box mixes have changed over the years, I now find that 1/2 cup butter, melted, is the proper amount to use.)
One 6-ounce package semisweet chocolate chips
1 cup chopped walnuts OR pecans

Combine caramels and 1/3 cup evaporated milk in top of a double boiler. Heat, stirring, until melted and smooth. Keep warm. Combine cake mix, melted butter, and remaining milk in mixing bowl. Beat with mixer on medium speed for 2 minutes. Spread 1/2 of batter in a greased 13-x9-x2-inch baking pan. Bake at 350 degrees F for 6 minutes. Remove from oven and cool 2 minutes. Spread caramel mixture carefully over baked layer. (It may not cover completely. Wigs) Sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining batter. Drop by spoonfuls over top. (I take small clumps of the batter and flatten between my hands and then lay on top. It will probably not completely cover, but that's okay.) Sprinkle with remaining 1/2 cup nuts. (I gently push the final 1/2 cup nuts into the batter a bit with my fingers.) Bake 16 to 18 minutes more. Cool; cut into bars. Makes 36 bars.


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