This dessert is a childhood memory. My mom would make this every year for Christmas and Thanksgiving and it will always be a flavor of nostalgia for me.
The recipe is a bit meticulous, but I promise you’ll thank me for it.
1 Package of Betty Crocker SuperMoist German chocolate cake mix
1/2 cup margarine or butter, softened
1 egg
1/2 cup margarine or butter
1/2 cup evaporated milk
1 package (14 ounces) carmels
Glaze below
Heat oven to 350. Mix cake mix (dry, softened margarine and egg until crumbly; reserve 1 1/2 cups. Press remaining crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Bake until crust appears dry, 10 to 12 minutes; cool 10 minutes.
Heat margarine, milk and caramels over low heat, stirring occasionally, until caramels are melted. Pour over crust; sprinkle with 6 oz chocolate chips and reserved crumbly mixture.
Bake until crumbly mixture appears dry and begins to brown, 25-30 minutes. Cool. Drizzle with glaze. Loosen edges of bars with spatula; refrigerate until caramel mixture becomes firm, about 1 hour. Cut into bars.
GLAZE:
Mix 1/2 cup Betty Crocker Creamy Deluxe chocolate ready-to-spread frosting and 3 to 4 teaspoons water, 1 tsp at a time, until desired consistency is obtained.
