Many years ago, I found this recipe on the back of a Betty Crocker cake mix, and I've made it lots of times since. But I've tweaked it a little as I do most recipes, and the glaze is mine. I have to say, I love chocolate!! I enjoy caramel, but I bet these would be great with melted chocolate instead of caramel. Mmm...
1 package BC German chocolate cake mix
½ cup margarine or butter, softened
½ cup margarine or butter
½ cup evaporated milk
1 package (14 ounces) caramels
Heat oven to 350 degrees
Mix cake mix (dry), ½ cup butter, and egg until crumbly—or for me, forms a big lump—set aside 1 ½ cups (or about ½ of mix). Press the rest of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake until crust appears dry, 10-12 minutes; cool 10 minutes. Heat ½ cup butter, milk, and caramels over low heat, stirring until caramels are melted. Pour over crust. Spread the reserved mix over the top of the caramel layer. Bake until top layer appears dry and begins to brown, 25-30 minutes; cool. Drizzle with a chocolate-frosting glaze (below). Loosen edges with spatula, refrigerate until caramel mixture becomes firm, about 1 hour. Cut into bars.
Glaze: Mix powdered sugar (as much as desired, about a cup), a little hot chocolate mix (dry—a tsp, or to taste), and a teaspoon of peanut butter with a little hot water until desired consistency. Dribble over chocolate layer. Mm-good.