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1 (14 ounce) package caramels, unwrapped
1 (5 ounce) can evaporated milk, divided
1 (18.25 ounce) box butter pecan cake mix
1/2 cup butter, melted
1 cup white chocolate chips
1 cup chopped pecans
Heat oven 350 degrees F.
Place caramels and 1/3 cup of the evaporated milk in a saucepan. Heat over simmer, stirring occasionally, until caramels are melted, about 10 minutes.
Combine cake mix, melted butter and remaining 1/3 cup evaporated milk in a large bowl. Press half of the cake mixture in the bottom of a 9 x 13-inch glass baking dish. Bake for 8 minutes.
Remove from oven and sprinkle with the white chocolate morsels and the pecans. Drizzle with the melted caramel, and sprinkle the remaining cake mixture over the top. Return to oven and bake 18 to 20 minutes.
Remove from oven and cool completely before cutting into squares.
Cool the Blondies completely before cutting, and use a serrated knife for best results.
Makes 24 small squares.
1 (5 ounce) can evaporated milk, divided
1 (18.25 ounce) box butter pecan cake mix
1/2 cup butter, melted
1 cup white chocolate chips
1 cup chopped pecans
Heat oven 350 degrees F.
Place caramels and 1/3 cup of the evaporated milk in a saucepan. Heat over simmer, stirring occasionally, until caramels are melted, about 10 minutes.
Combine cake mix, melted butter and remaining 1/3 cup evaporated milk in a large bowl. Press half of the cake mixture in the bottom of a 9 x 13-inch glass baking dish. Bake for 8 minutes.
Remove from oven and sprinkle with the white chocolate morsels and the pecans. Drizzle with the melted caramel, and sprinkle the remaining cake mixture over the top. Return to oven and bake 18 to 20 minutes.
Remove from oven and cool completely before cutting into squares.
Cool the Blondies completely before cutting, and use a serrated knife for best results.
Makes 24 small squares.
