Try this Carmel Chocolate Bars recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, combine cartels and 1/3 cup eval milk. Cook over low heat, stirring constantly until cartels are melted; set aside. Grease and flour 13x9 in pan. In large bowl, combine cake mix, 1/3 cup eval milk. Stir until dough holds together. Press 1.2 of dough into pan and reserve remaining for topping. Bake at 350 for 6 min.
Sprinkle chips, pecans over baked crust and pour carmel mixture on top. Crumble reserved dough over carmel. Bake 15 to 18 min. Cook slightly and refrigerate 30 min to set carmel.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 208 | ||
Calories from Fat: 152 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 22 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 34.2mg | 11 % | |
Sodium 103mg | 4 % | |
Potassium 167.1mg | 4 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 13.1g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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