I was strolling through my local grocery store the other day (in search of a brownie mix that I really wanted to try) and I practically ran into a huge box of pumpkins. Upon arriving home (having successfully located the brownie mix) I noticed a pumpkin on my neighbor’s porch. Then it dawned on me: it’s Fall! It’s time for apple cider, pumpkin chocolate chip bread, and caramel popcorn. And in order to get things started right in the food department this Autumn, we are gonna launch another girltalk contest appropriately titled “All Things Caramel.” Yes, we want your caramel recipes…popcorn, cookies, apples, brownies...you get the idea. Your deadline is next Friday, September 26. There will be prizes for the winners, of course! So don’t waste any time. E-mail us your entries at firstname.lastname@example.org.
I’m gonna kick things off with one of my favorite caramel recipes (even though the girls will not allow me to win the prize). These bars are so yummy…
Caramel Layer Chocolate Squares
1 (14 oz.) pkg. caramels
1 pkg. German Chocolate cake mix
¾ cup butter, melted
2/3 cup evaporated milk, divided in equal portions
1 cup chocolate chips
Combine caramels and half of evaporated milk. Cook over low heat, stirring often until melted and smooth. Grease 9x13” pan. Combine dry cake mix, butter and rest of evaporated milk, and chocolate chips. Stir just until mixed. Press half of dough firmly in pan. Bake 6 minutes at 350*. Spread caramel mixture over all. Top with remaining half of dough. Spread gently to cover. Bake at 350* for 15 minutes. Let stand until cool before cutting.