Caramel Chocolate Squares – a delicious recipe with caramels, milk, chocolate cake, margarine, pecans, semi-sweet chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0.
2
Heat caramels and 1/4 cup of the milk in saucepan over medium heat, stirring constantly, until caramels are melted and mixture is smooth.
3
Keep mixture warm over low heat, stirring occasionally.
4
Mix cake mix (dry), margarine, remaining milk and the pecans.
5
Spread half of the dough (1 1/2 cups) in ungreased 13 x 9 x 2-inch rectangular pan.
6
Bake 6 minutes; remove from oven.
7
Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over chocolate chips and coconut.
8
Drop remaining dough by teaspoonfuls onto caramel layer, spreading evenly.
9
Bake until cake portion is slightly dry to touch, 15 to 20 minutes longer.
10
Cool completely.
11
Refrigerate until firm.
12
Cut into 2 1/4 x 1-inch bars.
1006
kcal
Calories
86
g
Fat
53
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (14 oz.) pkg. caramels, 1 (5 oz.) can evaporated milk, 1 pkg. Betty Crocker SuperMoist German chocolate cake mix, 2/3 c. margarine or butter, melted, and more.
Yes, Caramel Chocolate Squares falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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