1 lb. caramels
2/3 cup evaporated milk, divided
1 (18oz) French Vanilla cake mix, with pudding in the mix
1/2 cup butter, melted
9 oz. white chocolate chips
3 oz. macadamia nuts, chopped (reserve 1/2 cup)
Preheat oven to 350 degrees. Grease metal 9x13 pan. Glass dries the dough.
In shallow dish, melt caramels with 1/3 cup evaporated milk in microwave. Wisk mixture smooth.
Meanwhile, place cake mix in large bowl. Add remaining evaporated milk and butter and mix well by hand. The dough will be stiff.
Refrigerate briefly, then roll out half the dough between wax paper to a 9x13 rectangle that will fit your pan, and place it in the pan.
Bake for 6 minutes.
Remove from oven and sprinkle chocolate chips and nuts over top. Quickly pour the hot caramel over the nuts and chips.
Roll out the rest of the dough as above and place over caramel.
Sprinkle with remaining nuts.
Bake 20-25 min (26 = too long)
Cool and cut.
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