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Edith Jone’s Turtle Bars

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1 box (18.25 oz.) deluxe Swiss chocolate cake mix
½ cup (1 stick) melted butter or margarine
2/3 cup evaporated milk (5.3-oz. Can)
14 oz. Light caramels
1 pkg. (12 oz.) semisweet chocolate pieces (6 oz. Also works)
1 cup coarsely chopped pecans

Place chocolate cake mix, melted butter, and 1/3-cup evaporated milk in a large mixer bowl; beat at high speed until well mixed.

Save remaining evaporated milk to combine with caramels.

Place half of the chocolate mixture in a greased 9x13-inch baking pan ad press well into bottom.

Bake in preheated 350-degree oven for 6 min.

Remove from oven and cool to room temperature.

Unwrap caramels and place in a heavy saucepan with remaining evaporated milk; stir over medium heat until smooth.

Pour evenly over baked and cooled chocolate mixture.

Spread with spatula to cover all of chocolate.

Sprinkle with chocolate pieces and nuts.

Take pieces of the remaining dough in your hands and press them into even thickness; lay on top of nuts, piecing to cover the entire surface.

Bake in the 350-degree oven for 15 to 18 min., or until the surface is no longer as glossy. Cool and cut.

Pairs Well With


This recipe came from a newspaper clipping that I had since the 80s. If anyone knows the origin, I'd love to learn!

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