Ooey Gooey Chewies
Contributed by Diane S.
1 bag (14 oz.) caramels
1 can ( 5 oz.) evaporated milk
1 package (18.5 oz.) chocolate cake mix with pudding
1/2 cup (1 stick) butter, melted
1 cup ( 6 oz.) semisweet chocolate chips
1-1/2 cups chopped pecans
1 cup flaked coconut
Preheat oven to 350°. In a small saucepan, melt caramels in 1/3 cup of
the evaporated milk over low heat, stirring occasionally until smooth.
In a large bowl, mix together remaining evaporated milk, the cake mix
and butter. Press half of the mixture into the bottom of an ungreased 9
X 13- inch baking pan. Bake 10 minutes, or until set.
Sprinkle with chocolate chips and 1 cup of the pecans. Top with coconut
and the caramel mixture, spreading it to the edges of the pan. Drop
teaspoonfuls of the remaining cake-mix mixture on top. Sprinkle the top
with remaining pecans. Bake 20 to 25 minutes. Let cool in the pan on a
wire rack. Cut into bars and serve warm or at room temperature.
Makes 30 bars.
September 98 Recipes