1 Box of Yellow Cake Mix (18 oz)
60 individually wrapped KRAFT Caramels..a full bag plus 10, I think!!
1 cup finely chopped Pecans
1/2 cup white Chocolate Chips
1/2 cup melted butter
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/4 cup Powdered Sugar..for dusting
Caramello Candy Bars for garnish..optional
A square 9×9 baking pan.
Directions:
In a medium bowl combine the cake mix, Pecans, Butter, White choc. chips, and 1/3 cup of Evaporated Milk..mix well!
It will be a very thick dough!
Spray the baking pan with non-stick spray!
Split the dough in half and press one half evenly down into the baking pan.
Bake it at 350 for about 8-10 minutes.
While that’s baking, melt the caramels in a double boiler with the 1/2 cup of Evaporated Milk.
Stir to keep it melting evenly, it’s done when it’s smooth and amazing!
Pour the caramel onto the bottom Blondie layer…set aside.
Now, take the other half of the dough and form it into a sort of square-ish shape. I used some flour and a rolling pin to help me! Use parchment paper under the dough, so it’s easier to lift onto the Caramel layer.
Place the dough on top of the caramel. It’s ok if it doesn’t totally cover the top..it will expand as it bakes! Bake it at 350 for about 20 minutes, or until slightly golden and firm.
Let it cool, and put it in the fridge for about 1-2 hours to set up!
Then you can easily cut into it & plate up a nice big portion! Top each serving with a Caramello, just for fun!
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