Candy Bar Cookies 1 pkg Duncan Hines Deluxe Yellow Cake Mix 1/2 cup Crisco oil 1 egg 1 pkg (14 oz) vanilla caramels 1/3 cup undiluted evaporated milk 1/3 cup butter or margarine 1 2/3 cup confectioners sugar 1 cup chopped pecans 1 pkg (6 oz) semisweet chocolate pieces
Preheat oven to 350. For crust, combine dry cake mix, oil and egg in bowl with pastry blender. Spread evenly in bottom of ungreased 13x9x2 pan. Bake at 350 for 15 to 20 minutes or until light golden brown. While crust is baking, prepare filling. For filling, combine caramels and evaporated milk in top of double boiler and heat until melted; stir occasionally. Add butter and stir until melted. Remove from heat. Stir in confectioners sugar and pecans. Spread hot caramel mixture over warm baked crust. For frosting, melt semisweet pieces over hot water. Spread in very thin layer over caramel filling. Refrigerate, then cut into bars. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
