steps
1 Preheat roaster to 350 °F( 325 °F for dark ornon-stick kissers ). Grease or spot the bottom of a 13 ″ x 9 ″ skillet. 2 Prepare cutlet batter according to directions on the box. Pour half of the admixture into the skillet. Singe 22 twinkles. Chill the remaining admixture. 3 Meanwhile, in a 1- quart saucepan, toast the caramel and faded milk over medium heat, stirring constantly, until the caramel is melted. Stir in pecans. Pour the caramel admixture over the warm cutlet in the skillet. Sprinkle with chocolate chips. Spread with remaining admixture. Singe for 25 to 28 twinkles or until cutlet comes back when smoothly touched. Run the cutter around the sides of the visage to loosen the cutlet. Cool for at least 30 twinkles. Serve with ice cream and sprinkle with condiments and sprinkle with pecans. Store approximately covered