Preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 8x10 inch baking pan.
In a large bowl, stir together the dry cake mix, melted butter and remaining 1/2 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest.
Bake for 6 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle chocolate chips evenly over the surface. Pour the caramel mixture over the chocolate chips, then top with the remaining cake mixture. The top should be swirled with caramel and cake mixture.
Return pan to the oven for an additional 18 to 20 minutes, until firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars.
Nutritional Information
Amount Per Serving Calories: 346 | Total Fat: 17.5g | Cholesterol: 29mg
Jen's Heavenly Egg Salad
Prep Time: 5 Min
Cook Time: 16 Min
Ready In: 21 Min
Servings 4
Ingredients
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/4 cup chopped green onions
salt and pepper to taste
Directions
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Nutritional Information
Amount Per Serving Calories: 212 | Total Fat: 18.4g | Cholesterol: 322mg
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