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Lobster Roasted Corn Chowder

Lobster Roasted Corn Chowder

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degree-icon Easy
time-icon 10 Minutes
time-icon 15 Minutes
time-icon 45 Minutes
time-icon 20 Squares
time-icon 2-Inch Squares
degree-icon Easy
time-icon 10 Minutes
oven-icon 15 Minutes
snow-icon 45 Minutes
plate-icon 20 Squares
dish-icon 2-Inch Squares

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Ingredients

Lobster Roasted Corn Chowder
  • ½ cup MagicalButter, melted
  • 14 ounces caramels
  • ⅔ cup evaporated milk, divided
  • 1 package German chocolate cake mix
  • ½ cup MagicalButter Dark Chocolate
  • ½ cup MagicalButter White Chocolate
  • ½ cup MagicalButter Milk Chocolate
  • 1 cup chopped pecans
  • 1 large egg

How To

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Lobster Roasted Corn Chowder
  • Preheat oven to 325°F.
  • Grease and flour a 9×13 pan.
  • In a large bowl, blend cake mix, butter, ⅓ evaporated milk, egg, and nuts, and combine with a hand mixer until completely combined.
  • Press half of the mixture into the pan and bake for about 20 minutes.
  • In a nonstick saute pan or double boiler, place the caramels and ⅓ cup of evaporated milk, slowly melt stirring regularly until thoroughly combined.
  • Remove the pan from the oven and spread the chocolate chips into the pan, drizzle the melted caramel over the chips and crumble the remaining cake mixture over it.
  • Put back into the oven and bake for another 15-20 minutes.
  • Remove from oven and cool completely, at least 1 hour, before cutting allowing the caramel to set properly.