This recipe was created when I made a mistake in making it. It was originally suppose to a brownie type dessert, but I used a jelly roll pan and didn’t use enough butter. The end result became a hit and is alway requested and raved about.
YIELD
servingsPREP
45 minCOOK
15 minREADY
60 minIngredients
Directions
Preheat oven to 350℉ (180℃).
Mix cake mix and melted butter together thoroughly. You will have a play-dough type batter.
Press into a jelly roll pan, (I’ve been using an 11×17 inch), sprayed w/non-stick cooking spray or lightly greased. You will be using you hands with this, ensure that you bring the dough up the sides halfway, this will be the most teadious.
Bake in the oven for 10 min., then transfer to fridge to cool.
While cooling, melt caramels w/milk. Pour caramels over cooked crust, spread evenly. Immediately sprinkle pecans over caramel and lightly press down into caramel. Return to fridge to cool, about 10 to 15 min.
Keep oven on, sprinkle chocolate chips over pecans and then place in oven to ?sweat?, about 1 min, maybe less, but not long, just enough to melt, then immediately spread melted chocolate all over. Place in fridge over night.
Cut into squares and store in fridge, I found that a pizza cut works great. This can also be kept frozen.
Comments
