Add To Recipe Box
Type the code shown
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.
Sour Cream Cappuccino Brownies with Mascarpone Topping
Cranberry Chocolate Mascarpone Tart
Frozen Custard Caramel Butter Sundae
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese