Judy garnett - pjxg05a 1 14 ozs pk vanilla caramels 2/3 c Evaporated milk 1 pk Swiss choc. cake mix 1 1/2 Butter; melted 1 c Pkg semisweet choc chips Preheat oven to 350 deg. Grease 13x9x2-inch pan. Combine caramels and 1/3 c. evaporated milk in heavy saucepan. Heat and stir until blended; keep warm. Combine dry cake mix, melted butter and 1/3 c. evaporated milk in bowl; mix well. Spread half of the mixture in bottom of pan. BAke at 350 deg. for 6 minutes. Immediately sprinkle choc. over hot layer; drizzle with caramel mixture. Spread remaining batter evenly over top. REturn to oven and bake 15 to 18 minutes more or until top looks dry. Cool on rack; cut into fingers, about 3x1 inch. Makes 3 dozen bars. Judy Garnett/pjxg05a Duncan Hines. -----
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This chocolate caramel slice has a coconut biscuit base with a thick creamy caramel layer topped by chocolate.
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For accuracy, we use digital scales to weigh ingredients. Volume measurements are given in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon). We use salted butter in our recipes unless otherwise stated.
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Ingredients 125gr butter 50 gr sugar 175 gr plain flour
CARAMEL FILLING: 125gr butter 50 gr sugar 2 tbsp golden syrup 150 gr condensed milk
CHOCOLATE Topping: 125 gr plain chocolate 15 gr butter
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Decadent Chocolate mousse Cake Recipe with layers of chocolate cake, chocolate mousse, salted caramel, chocolate cookie crumb and italian meringue. Watch the VR version of this video here: Recipe: NEW merch: SUBSCRIBE on youtube: Support: How To Cook That Channel: Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts, new video every Friday.
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