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1 package (14 ounces) caramels, unwrapped2/3 cup chocolate milk, divided1 package (18 ounces) two-layer German chocolate cake mix1/2 cup butter, melted2 cups salted peanuts, divided1 1/2 cups semi-sweet chocolate pieces, divided
Microwave caramels and 1/3 cup of the chocolate milk in 4 cup measuring cup or bowl on high for 3 to 4 minutes or until smooth when stirred, stirring every 2 minutes. In large bowl, thoroughly mix together remaining 1/3 cup chocolate milk, cake mix and butter. Reserve 1 cup cake mixture; press remaining cake mixture onto bottom of ungreased 13x9 inch baking pan. Bake at 350° F for 10 minutes. Sprinkle 1 1/2 cups of the peanuts and 1 cup of the chocolate pieces over crust; drizzle with caramel mixture. Top with spoonfuls of remaining cake mixture; flatten with a spatula, pressing into caramel. Sprinkle with remaining 1/2 cup peanuts and 1/2 cup chocolate pieces; press down lightly. Continue baking 18 minutes. Cool. Cut into bars.
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