1 1/2 cups Original Bisquick® mix
1 cup sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
3/4 cup caramel topping
1 2/3 cups hot water
1/2 cup chopped pecans, if desired
Spray 3-quart slow cooker with cooking spray. In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel until well blended. Put in slow cooker. Pour hot water over top (do not stir). Sprinkle with remaining 1/2 cup sugar. Cover; cook on Low heat setting 2 1/2 to 3 hours or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let stand uncovered 20 minutes to cool slightly. Serve warm pudding with remaining 1/4 cup caramel topping and chopped pecans. Makes 6 servings.
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