These are my VERY favorite treat that my Grandma Nielson makes! She knows I love them and makes them every time I come to visit. :)
I remember when I asked her to text me the recipe several years ago, she sent me a well-loved recipe card that was so faded I could barely read it. I had to zoom in to try to guess at the amounts and ingredients and even then I couldn't read some of it. I sat down and discerned the recipe and typed it out so I could read it better. Looking back in my pictures, I'm sad that I can't find the picture of the old recipe card she sent me to include it in this blog post.
These caramel layer squares have caramel, pecans, and so much chocolate. They're always a hit whenever the family get together. Grandma hides them in the laundry room so they don't all get eaten!!
Caramel layer squares
40 caramels (I just buy the caramel squares from the Winco bins)
1/4 cup evaporated milk (1 can can be used for everything)
2 Pillsbury chocolate devil cake mixes
1/2 cup margarine, divided
1 cup chopped pecans
1 cup chocolate chips
Unwrap all caramels and place them in a microwave safe bowl. Set aside.
Add 1 cake mix to a large mixing bowl.
Add 1/4 cup of the melted margarine and mix together with a rubber spatula, then slowly add enough evaporated milk to make dry, crumbly dough.
Spread out, completely covering the bottom of a 9X13 pan and bake at 350 for 6 minutes.
Meanwhile, pour a dash of evaporated milk into the bowl of caramels. Microwave in 30 second intervals, stirring constantly, until completely melted. (Caramel should be runny, add more evaporated milk if needed.)
Spread on melted caramel, nuts, and chocolate chips.
Mix second cake mix to same consistency, using 1/4 cup margarine and remaining evaporated milk.
Crumble on top and bake at 350 for 15-20 minutes.
Let cool completely so caramel can set before serving.
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