| 2/3 | cup butter or margarine, softened |
| 1 | box Betty Crocker® SuperMoist® German chocolate cake mix |
| 1 | cup semisweet chocolate chips |
| 1 | container Betty Crocker® Rich & Creamy coconut pecan frosting |
| 1/4 | cup milk |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan. |
| 2. | In medium bowl, cut butter into cake mix, using pastry blender or fork, until mixture looks like fine crumbs. Press half of the mixture (2 1/2 cups) in bottom of pan. |
| 3. | Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer. |
| 4. | Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool completely. Refrigerate until firm. For 48 bars, cut into 8 rows by 6 rows. Store loosely covered. |
| Bake 28 to 32 minutes. |
|
| Pack 'em for a picnic! Save time by taking them right in the pan and serving them when you reach your picnic site. |
|
| Make each bite better with a dollop of whipped topping. |
Nutrition Information:
120 ( 60); 6g ( 3 1/2g, 1/2g); 5mg; 115mg; 16g ( 0g, 11g); 0g 0%; 0%; 0%; 0% 1 ; 0 ; 1 1/2 1