| • 14½ ounces caramels (410g) |
| • 1 cup (6 ounces) chocolate chips (170g) |
| • 5 ounces evaporated milk (142 ml), divided |
| • 1 German chocolate cake mix |
| • 1 stick butter (113g) |
| • 1 box Thin Mints (or the like), crumbled |
| 1: Heat oven to 350°F (175°C). | |
| 2: Mix cake mix, butter, and half the milk until well blended. | |
| 3: Spread half in a 9 × 13 pan, and bake 6 minutes. | |
| 4: Melt caramels with remaining milk. | |
| 5: Sprinkle chocolate chips over the first layer, then pour the caramel over that, and then spread the crumbled cookies. | |
| 6: Layer remaining batter over the top. | |
| 7: Bake 18 more minutes. | |
| 8: Cool before eating! |