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“A sweet, gooey, chocolatey type of brownie bar. I found this recipe in the cookbook "The Recipe Hall of Fame winning recipes from hometown America", that was sent to me by my cookbook swap partner.”
30 squares

Ingredients Nutrition


  1. Preheat oven to 180c& grease and line a 8 x 13 inch Pyrex dish.
  2. Combine cake mix, nuts, 1/3 cup evaporated milk and butter.
  3. Press half of the mixture into the pyrex dish, bake at 180c for 8 minutes.
  4. Melt carmel candy with 1/2 cup evaporated milk in the top of a double-boiler.
  5. When caramel mixture is melted and well mixed, pour over the top of the baked mixture.
  6. Cover with the choc chips and pour the rest of the cake mixture on top of the choc chips.
  7. Bake at 180c for 18 minutes or until cooked.
  8. Cool before slicing.

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