14 ounces individually wrapped caramel candies
2/3 cup evaporated milk
1 box German chocolate cake mix
3/4 cup melted butter or margarine
1 cup pecans (optional)
1 cup chocolate chips

Melt caramels in 1/3 cup evaporated milk.

Combine cake mix, melted butter or margarine, remaining 1/3 cup evaporated milk, and pecans together.

Press 1/2 of this mixture into greased 13×9 inch pan.

Bake 6 minutes at 325 degrees F.

Sprinkle chocolate chips on top and pour caramel mixture over the top.

Press remaining dough on top and bake 15 to 20 minutes at 325 degrees F.

Recipe adapted from Saint Mark’s Episcopal Church Women’s Cookbook, 1996.
Contributed by Lisa M.

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