CHOCOLATE LOVERS

 Caramel Chocolate Bars 

INGREDIENTS:

14 ounces caramels
2/3 cup evaporated milk
1 package chocolate cake mix
12 tablespoons butter, melted
1 cup semisweet chocolate chips

METHOD:

Preheat oven to 350F. Grease a 13x9x2-inch pan. Combine caramels and 1/3 cup of the evaporated milk in a heavy saucepan. Heat and stir until blended; keep warm.

Combine the dry cake mix, melted butter and remaining evaporated milk in a bowl; mix well. Spread half of the mixture in bottom of greased pan.

Bake for 6 minutes. Immediately sprinkle chocolate chips over baked cake layer; drizzle with caramel mixture. Spread remaining cake batter evenly over top. Return to oven and bake 15 to 18 minutes more or until top is dry. Cool on rack; cut into bars.

 Candy Bars

INGREDIENTS:  
1/2 cup butter
1 package Devil's food cake mix
1 cup butterscotch chips
6 ounces semi-sweet chocolate chips
1 cup coconut
1 cup chopped nuts
14 ounces sweetened condensed milk

METHOD:

Heat oven to 350F degrees. In large bowl, cut butter into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of ungreased 15 x 10 x 1-inch pan; press lightly. Sprinkle with butterscotch chips, chocolate chips, coconut, and nuts.

Pour sweetened condensed milk evenly over all ingredients. Bake at 350 degrees for 20 to 30 minutes, or until light golden brown. Cool 45 minutes or until completely cooled. Cut into bars.

                                                                              

Bounty Balls

INGREDIENTS:

• 200 g condensed milk
• 100 g desiccated coconut
• 8 ounces icing sugar (approx)
• 8 ounces dark chocolate chips

METHOD:

Mix the milk and coconut together.

Then add enough icing sugar to form a stiff dough which will form balls.

Form small balls and leave to set on a tray until all the mixture is used.

Place the tray into a fridge to set (overnight is best).

Coat the ball in melted choc and leave to set.

This is just like eating Bounty bars.

Time is setting time minimum would be 4 hours