Full Everyday Recipes

——————————–FIRST
LAYER——————————–
1 c Milk chocolate chips 1/4
c Butterscotch chips

——————————–SECOND
LAYER——————————–
1 c Sugar 1 c Marshmallow
cream

1/4 c Milk 1 ts Vanilla

1/4 c Margarine 2 c Peanuts

1/4 c Peanut butter

——————————–THIRD
LAYER——————————–
40 Caramels 2 tb Water

——————————–FOURTH
LAYER——————————–
1 c Milk chocolate chips 1/4
c Peanut butter

1/4 c Butterscotch chips

Melt ingredients for first layer and spread in a 13×9 pan.
Freeze until firm.
Boil the sugar, milk and margarine 5 min.
Add
the peanut butter, marshmallow cream and vanilla.
Pour over the 1st
layer and sprinkle with peanuts.
Cool.
Melt the caramels with the
water and pour over the peanuts as the 3rd layer.
Melt the chips
and peanut butter.
Pour over the 3rd layer.
Keep refrigerated.
Cut
into squares.
—–

pk German chocolate cake mix Or 1 recipe german chocolate -cake
1 pk Kraft caramels

1/4 lb Butter or margarine

1/2 c Milk

1 cn Chocolate chips

1 1/2 c Pecans; chopped

Recipe by: Dining with Pioneers Vol.
II TN Prepare cake mix as
directed; scale out 1/2 of cake mixture into a 13×9x2 inch cake
pan.
Cake pan must be liberally greased and floured.
Bake
approximately 25 minutes at 350 degrees or until cake springs back
when touched.
Remove cake and reset oven to 250 degrees.
Melt
caramels in saucepan with margarine and milk until caramel is just
melted.
Stir well and pour this mixture over baked portion of cake.
Cover cake mixture with chopped nuts and chocolate chips, the pour
remaining cake mixture over top and shake down gently.
Bake 20
minutes at 250 degrees, then increase heat to 350 degrees and bake
another 10 minutes until cake is done.
Let cool overnight.
Serve

from pan.
—–