1 box Deluxe Swiss chocolate
1/2 c. (1 stick) butter or
2/3 c. evaporated milk
14 oz. light caramels
1 pkg. (12 oz.) semi-sweet
1 c. chopped pecans
Place chocolate cake mix, melted butter and 1/3 cup
evaporated milk in large mixer bowl; beat at high speed until
well mixed. Save remaining evaporated milk to combine with
caramels. Place half the chocolate cake mixture in a greased
13 x 9-inch baking pan and press well into bottom. Bake in a
preheated 350 degrees oven for 6 minutes. Remove from the oven and
cool to room temperature.
Unwrap caramels and place in a heavy saucepan with
remaining 1/3 cup evaporated milk; stir over medium heat until
smooth. Pour evenly over baked and cooled chocolate mixture.
Spread with a spatula to cover all of chocolate. Sprinkle with
chocolate chips and nuts. Take pieces of the remaining dough
in your hands and press them into even thickness; lay on top of
nuts, piecing to cover the entire surface.
Bake in 350 degrees oven for 15 to 18 minutes or until the
surface is no longer as glossy as it was. Cool in pan on rack
and then cut into bars. Makes 64 bars. If desired, may
substitute milk chocolate for semi-sweet and walnuts for
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