Lee Note 88 Sandy McCartney’s German Sweet Chocolate Bars August 2, 2001

To our friends who were not at the reunion, Jack McCartney’s wife brought the dessert, for which lots of people wanted the recipe. We decided to add sharing recipes as a valid item for our notes. We figured anyone who did not want it could just hit the delete key after reading the nice note that came from Jack.

Kay,

Here is requested recipe for Sandra's German Sweet Chocolate Bars that we brought to Reunion. Also wanted to let you know that I thoroughly enjoyed the reunion activities both nights. The casual atmosphere was great. You, Lynda, Lucy, and all else involved did a tremendous job and the rest of us owe you our deepest thanks and appreciation.

Wish I could have had more time for reminiscing with former classmates and catching up with all of what they have been doing in the last 41 years, but that would probably take several more days. Again thanks so much for all the work and hope you are enjoying all the CD's.

Jack McCartney

GERMAN SWEET CHOCOLATE BARS

1 pkg (14 ounces) Light Caramels candy

1/3 cup evaporated milk

1 pkg German Chocolate Cake mix

3/4 cup butter, melted

1 pkg (12 Ounces) Chocolate Chips

1 cup chopped pecans

Spray a 13" x 9" baking pan with PAM

Combine first two ingredients in bowl and melt caramels in microwave. Combine remaining ingredients except chocolate chips in a large bowl and stir by hand until dough folds together. Put half of dough into baking pan and level, reserve remaining dough for topping.

Bake at 350° for 6 minutes. Remove and sprinkle chocolate chips over top of hot baked crust. Spread caramel mix over top of crust and chocolate chips. Drop reserved dough mix by teaspoon over top of caramel mix. Bake 20 minutes at 350°. Cool completely and cut into 2" squares.

Sandra A. McCartney