HONORABLE MENTION

Ann E. Stoff, Kettering

Double chocolate caramel bars (Makes 24 bars. This may vary by size)

Ingredients

• 1 3/4 cups of flour
• 1 1/2 cups of confectioners’ sugar
• 1/2 cup of cocoa
• 1 cup of cold margarine
• 1/2 cup of margarine
• 1/2 cup evaporated milk
• 1 14 ounce package of caramels
• 1/2 cup of chopped walnuts
• 6 ounces of chocolate chips

For chocolate fudge frosting

• 6 tablespoons of margarine
• 1/2 cup of cocoa
• 1 teaspoon of vanilla
• 2 2/3 cups of confectioners’ sugar
• 6 tablespoons of milk

Directions

• Combine flour, sugar and cocoa in a large bowl.
• With a pastry blender, cut in the one cup of cold margarine.
• Reserve two cups of the crumb mixture, and press the remainder in a 13-by-9 inch pan, lined with no stick foil by Reynolds.
• Bake 15 minutes at 350 degrees.
• Heat a 1/2 cup of margarine, evaporated milk and caramels over low heat, stirring occasionally until the caramels melt. Pour over baked crust, and sprinkle with nuts and chocolate chips.
• Sprinkle with remaining crumb mixture over the top, pressing the crumb mixture lightly.
• Bake for 25 minutes.
• Cool.

For chocolate fudge frosting

• Melt butter into a microwave bowl.
• Add cocoa, milk, and vanilla, and mix until well blended.
• Add confectioners’ sugar, mixing well.
• Spread frosting over caramel bars.
• Wait for about an hour or more for the frosting to firm up before cutting into the bars.
• Place in Ziploc freezer bags in a single layer.