These are SO yummy!!
Lauren's Wildtree Turtle Bars
Box of Wildtree's Not Your Everyday Poundcake mix
1/2 cup of caramel sauce (I use Stonewall Kitchen's Coffee Caramel)
2 sticks of softened butter (melt in microwave)
12 oz bag of semi sweet chocolate chips
1/3 cup evaporated milk
2 tsp almond extract
Mix the dry pound cake mix with the melted butter and evaporated milk. Add almond extract. Spread half the dough in a greased 9x13 pan. Bake at 350 for 10-12 minutes. It will still be doughy. Drizzle with caramel sauce and sprinkle on the chips. Dot with the remaining dough using teaspoons. It will not cover completely. Bake 20 minutes (more or less depending on your oven--don't burn edges but make sure dough is cooked) Cool completely (it will solidify as it cools). Cut into small squares. Best if made a day ahead since it will be more solid. It's like eating a gooey chocolate chip cookie!