NUTTY CARAMEL CRUNCH
BASE
2 1/4 cups graham cracker crumbs
3/4 cup (1 l/2 sticks) butter, melted
CARAMEL TOPPING
1/3 cup butter, melted
1 cup sweetened condensed milk
1/4 cup light corn syrup
1/2 cup firmly packed dark brown sugar
8 oz semisweet chocolate, coarsely chopped
3/4 cup mixed nuts, finely chopped
Butter a 13 x 9-inch baking pan .. Stir together the crumbs and butter in a
large bowl until well blended. Spread the mixture into the prepared pan and
smooth the top. Refrigerate for at least 3 hours, or until firm. . Caramel
Topping: Bring the butter, condensed milk, com syrup, and brown sugar to a
boil in a medium saucepan over low heat. Cook, stirring constantly, until
the mixture has thickened. Remove from the heat and stir in the chocolate ..
Use a thin metal spatula to spread the topping over the prepared base.
Sprinkle with the nuts .. Set aside to cool completely. . Refrigerate for 6
hours .. Cut into squares to serve.
Makes one 13 x 9-inch cake Prep: 20 min. + 9 hr. to chill· Level: 1 . Keeps:
3-4 days
Reader's Digest Cakes
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