I took the week off from eating healthy. I ate whatever I wanted. I drank Dr Pepper and had ice cream for breakfast. I skipped meals and ate late at night.
I went to McDonald's, people! I didn't even worry about my fiber intake. It was liberating.
It was nice while it lasted, but tomorrow morning, I am back on board the health food train.
As my last hurrah, I whipped up a batch of
Caramel Layer Cocoa Squares for Sunday dinner at my in-laws'. They might be my most favorite chocolate treat of all time. Give them a try. You won't be disappointed.
1 (14 ounce) package individually wrapped caramels, unwrapped
2/3 cup evaporated milk, divided
1 (18.25 ounce) package chocolate cake mix
3/4 cup butter, melted
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F. In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan. In a large bowl, stir together the cake mix, melted butter and a little less than 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven. Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.
This time I used a jar of caramel topping instead of individually wrapped caramels. It was so much easier. I have to thank my favorite childhood babysitter, Melinda Masters for this recipe. When I was little and my parents were taking a trip sans their 6 kids, the Masters would move into our house and take care of us. I loved them. They were so fun. Leslie and I would beg Melinda to make caramel layer cocoa squares. She was nice and always gave in.Happy Sunday!