Chocolate Caramel Nut Bars – Mrs. Haas gives these bars high marks!

     When I interviewed Elinor Haas for my monthly food column (in the Abilene Reflector-Chronicle) she extolled the virtues of chocolate and suggested it might even qualify as another essential food group! That was in 2005 and she hasn’t changed her mind as evidenced by the latest recipe she shared with me.

    It also meets another one of her criteria — easy to make. As a matter of fact, the most difficult thing about this recipe is unwrapping the caramels. Aren’t you surprised that some company hasn’t yet marketed an unwrapped version?

     We both agree —this recipe is really rich so you may need to cut it into really small bars . . . or not.

Chocolate Caramel Nut Bars   Yield: one 13”x9” pan

1 (14 oz.) bag caramels

2/3 cup evaporated milk -- divided use

1 (18 ¼  oz.) 2-layer German chocolate cake mix

1 1/2 cups nuts, chopped  (walnuts, pecans, your choice) – divided use

1/2 cup (1 stick) butter or margarine, melted

1 (6 oz.) pkg. semi-sweet chocolate chips

1.     Melt caramels with 1/3 c. milk over low heat, stirring until smooth. Combine remaining milk, cake mix, and butter or margarine; mix well.  

2.     Press half of cake mixture into bottom of greased 13”x9” baking pan.

3.     Bake in a preheated 350° oven for 6 minutes.

4.     Sprinkle 1 cup nuts and the chocolate chips over crust; top with caramel mixture, spreading to edges of pan.

5.     Top with teaspoonfuls of remaining cake mixture; press gently into caramel mixture.

6.     Sprinkle with remaining nuts. Press lightly into top.

7.     Return to oven; bake at 350° for another 20 minutes.

8.     Cool slightly and then refrigerate.  Cut into bars to serve.