From the kitchen of Stephanie Knewasser. These are
very ooey gooey at first, but once they set, they aren't
messy. Chris M. says her friend has the recipe &
calls them "Girdle Busters." They are simple to put
together and freeze well. I normally serve them in
cupcake papers.
very ooey gooey at first, but once they set, they aren't
messy. Chris M. says her friend has the recipe &
calls them "Girdle Busters." They are simple to put
together and freeze well. I normally serve them in
cupcake papers.
Mix:
1 package German choc. cake mix
1/3 c EVAPORATED milk (half of a 5oz can)
3/4 c butter, melted
Combine well.
It will be thick.
Spread 3/4 of dough into a
13 x 9 pan coated with cooking spray.
Bake 12 minutes @ 350.
Meanwhile, in a small pan, heat & stir:
28 caramels
1/3 c EVAPORATED milk (half of a 5oz can)
Heat until melted. Set aside.
Evenly pour caramel over baked dough.
Sprinkle with:
1 to 1 1/2 c chocolate chips
1/2 to 1c nuts, choppped
Drop small pieces of remaining dough over top.
Bake @ 350 for 15 minutes.
1 package German choc. cake mix
1/3 c EVAPORATED milk (half of a 5oz can)
3/4 c butter, melted
Combine well.
It will be thick.
Spread 3/4 of dough into a
13 x 9 pan coated with cooking spray.
Bake 12 minutes @ 350.
Meanwhile, in a small pan, heat & stir:
28 caramels
1/3 c EVAPORATED milk (half of a 5oz can)
Heat until melted. Set aside.
Evenly pour caramel over baked dough.
Sprinkle with:
1 to 1 1/2 c chocolate chips
1/2 to 1c nuts, choppped
Drop small pieces of remaining dough over top.
Bake @ 350 for 15 minutes.
| "A wise man never knows all, only fools know everything." |
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