Preheat oven to 350 degrees. Mix German chocolate cake mix, butter and 1/3 cup evaporated milk and chopped pecans. Pat out half of this mixture in a greased 9x13/ Bake for 8 minutes. Pull out of the oven. Sprinkle the bag of chocolate chips over the top of the cooked base.
Unwrap bag of carmels and put in a small saucepan on low-medium and melt with the remainder of the evaporated milk. Melt. Drizzle the carmel over the chocolate chips.
Pat out the rest of the batter and cover as much of the top as possible.
Bake 20 minutes.
Let is cool for at least 30 minutes before cutting.
Watch the evaporated milk, I accidentally mixed all of it in initially and had to compromise!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (39g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 104 (59%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 17.2mg||5 %|
|Sodium 182.8mg||6 %|
|Potassium 71.5mg||2 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.9g|
|Protein 1.8g||3 %|
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Calories per serving: 175
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