Ingredients
40
40 servings
- •1 (11 ounce) package caramels, unwrapped
- •3 tablespoons Almond Breeze Vanilla almondmilk
- •¾ cup vegan buttery sticks, melted
- •1 (18.25 ounce) package German chocolate cake mix
- •2 tablespoons all-purpose flour
- •¼ cup Almond Breeze Vanilla almondmilk
- •⅔ cup miniature semisweet chocolate chips
- •¾ cup chopped walnuts
- •½ teaspoon coarse sea salt
Instructions
- Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
- In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
- In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
- Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.
Nutritional Facts
Per 40 servings
- Calories: 139
- Carbohydrate: 19g
- Fat: 7g
- Fiber: 0g
- Protein: 1g
- Sugar: 13g
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