Ingredients
50 light caramels
2/3 c. condensed milk, divided
1 pkg. German chocolate cake mix
3/4 c. margarine, melted
1 c. chopped nuts
1 c. semi-sweet chocolate chips
Method
Sources
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RecipeNLG
dataset
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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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In double boiler, melt caramels with 1/3 cup of condensed milk over hot water; set aside and keep warm. In large bowl, combine cake mix, margarine, nuts and remaining 1/3 cup condensed milk. Stir thoroughly until mixture is well combined and crumbly. Press 1/2 of dough evenly into greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes. Cool slightly. Sprinkle chocolate pieces over baked dough; spread with caramel mixture, working quickly with broad spatula. Crumble remaining dough and press lightly with spoon. Return to oven and bake at 350° for 14 to 18 minutes. Cool on wire rack for 30 minutes, then refrigerate.