Found this recipe here, it’s the second one of her’s I’ve tried and the second one I’d make again. I like those odds. The picture doesn’t really do them justice, but I at least like to know about what to expect. They were easy and used very few ingredients, gotta love that! Brian suggested I add pecans next time, I think that’s a great idea. They would be very turtle-like!!
Caramel Layer Cocoa Squares
1 14oz package of individually wrapped caramels, unwrapped
2/3 cup evaporated mik, divided
1 18oz package chocolate cake mix
3/4 cup butter, melted
1 cup semi-sweet chocolate chips
Preheat oven to 350.
In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk.
Cook over low heat, stirring constantly, until smooth; set aside.
Grease a 9×13 inch pan.
In a large bowl, stir together cake mix, butter and a little less than 1/3 cup evaporated milk by hand until dough forms.
Press half of the dough into the prepared pan, reserving the rest.
Bake for 10 minutes in the preheated oven.
Remove from the oven and sprinkle chocolate chips over the crust, pour the caramel mixture evenly over the chips.
Crumble the remaining dough (it’s ok if it’s clumpy!) over the caramel layer and return to oven.
Bake for an additional 15 to 18 minutes in the preheated oven.
Cool in refrigerator to set the caramel before cutting into bars.
