e pan).
For the chocolate layer: In a heavy-
Preheat oven to 350\u00b0.
Place clusters of three nuts each on a buttered cookie sheet.
Place one caramel on top of each cluster of nuts.
Bake in oven for 5 to 7 minutes or until the caramel has softened but still retains its shape.
Remove from oven.
Melt chocolate chips in small saucepan over low heat.
Flatten the caramel squares with the back of a spoon, then pour a little chocolate over each cluster with a spoon.
Cool.
nd eggs.
Add Swirled Chocolate-Caramel chips in the mix with
ours or until thick and caramel-colored, stirring occasionally.
Whisk
In top of double boiler over hot water, heat chocolate caramel candy salt and water, stirring frequently, until caramels are melted and mixture is smooth.
Keeping sauce over hot water, place each apple in hot caramel sauce.
Spoon sauce over apple until it is completely coated.
Insert wooden skewer in stem end.
Remove from sauce and place on waxed paper.
Chill until caramel coating is firm.
an.
Place ingredients for caramel filling in saucepan and heat
To make the chocolate nougat, grease and line an
Preheat oven to 350 degrees F.
Stir eggs with sugar and vanilla. Add melted butter.
Sift ground chocolate with flour, baking powder, and salt. Stir into egg mixture.
Spread half the batter into a greased 8-inch square pan. Place chocolate squares in a single layer on top of batter. Cover the squares layer with the remaining batter.
Bake 20 to 30 minutes. Cool before cutting into 16 to 20 squares.
aked dough.
Sprinkle chocolate chips over caramel layer.
Crumble reserved
Melt caramels and 1/3 cup milk.
Mix cake mix, butter and rest of milk; stir in nuts.
Press 1/2 of cake mix into greased 9 x 13-inch pan.
Bake 5 minutes at 350\u00b0.
Sprinkle chocolate chips over crust.
Pour caramel mixture over chocolate chips.
Pinch remaining cake mixture over top of caramel mixture.
Return to oven and bake 15 minutes more.
weetened condensed milk. Sprinkle chocolate chips over caramel. Cool completely before cutting
Combine caramels, 1/3 cup milk and melt in double boiler or in microwave.
Combine cake mix and remaining 1/3 of milk and butter and stir in nuts.
Place 1/2 cake mixture in greased cake pan. Bake at 350\u00b0 for 6 minutes.
Remove from oven and sprinkle on chocolate chips and top with caramel, spoon rest of dough on top. Bake again 20 to 25 minutes.
Let cool.
Line a baking sheet with graham crackers.
In a saucepan, melt the candy with whipping cream until candy is melted.
Pour over graham crackers.
While candy is still warm, press pecans into candy.
Cool, cut into squares and serve.
Melt caramel squares and 1/3 cup milk in double boiler, stirring so it won't stick.
Remove from heat when melted.
Mix cake mix with 1/3 cup milk and margarine, using mixer.
Add nuts.
Melt caramels and 1/3 cup milk.
Set aside.
Grease 13 x 9-inch pan.
Combine mix, butter, 1/3 cup milk and nuts.
Stir by hand. Press 1/2 of mixture into pan.
Bake at 350\u00b0 for 6 minutes. Sprinkle chips over crust.
Pour caramel over, then pour rest of the mixture in.
Bake at 350\u00b0 for 15 to 18 minutes.
Cool. Refrigerate for 30 minutes.
Microwave chocolate baking squares in a microwave-safe bowl
ack.
Meanwhile, for the chocolate caramel filling, stir butter and brown
over tart filling with melted chocolate. Chill for 10 mins, or
Preheat oven to 350\u00b0F.
Prepare brownies as directed on the box for \"cakelike\" brownies, using mix, eggs, water, and oil.
Spread half the batter into an 8-by-8 inch prepared pan, and top evenly with the mini-marshmallows and chocolate caramel-covered wafers. Cover with remainder of batter.
Bake for 35 to 40 minutes, or until brownies are almost cooked through. Remove from oven. Cool completely.
Whip the cream, then add sugar.
Plate brownies with dollop of whip topping, raspberries and chocolate shavings.
Heat oven to 350\u00b0.
Combine caramels and 1/3 cup milk in microwave dish.
Cook on Low until caramels are melted.
Combine cake mix, butter, nuts and remaining milk in bowl, mixing well. Press 1/2 of the cake mixture into well-greased 13 x 9-inch pan. Bake 6 minutes.
Remove from oven.
Sprinkle with chocolate chips. Spread caramel mix evenly over chips.
Crumble remaining dough over top.
Return to oven and bake for 15 to 18 minutes.