I am going to warn you right now. These bars should be cut really, really small. You can always go back for seconds, but they are really, really rich.
The first thing that my sons ask when they come in the house after school is “What’s for dinner?” followed almost in the same breath with, “What’s for dessert?” They are pretty good about accepting any dessert. If I say we are having the rest of the cake I served the night before, that’s okay. If I say, “Nothing” then the mutiny begins. They start suggesting things. “Don’t we have any store bought cookies?” “Is there any ice cream?” “Didn’t you freeze some cookies last week?” “I need, I need, I need, gimme, gimme, gimme!”
There was no such scene when I whipped these lovelies out of the fridge. Instead, my fourteen year old said in his deepening voice, “Oh Ho Ho!” My eleven year old said, “Sweet! I get the biggest piece.” The rest of the gang settled in to finish their dinner so dessert could be served sooner.
These are incredibly simple to make. I adapted the recipe from Taste of Home’s Cake Mix Creations. Although I really like to make things all the way from scratch most of the time, there are days when a mix sure helps things along.
1. Info for Caramel Bars
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Caramel Bars
- 1 yellow cake mix
- 2 eggs
- 1 package milk chocolate chips
- 32 caramels
- 1 can sweetened condensed milk (not evaporated milk)
- 1 stick butter
- In a heavy saucepan, combine the butter, sweetened condensed milk and caramels over medium low heat.
- Stir until the caramels are melted and the mixture is smooth.
- Remove from heat and let cool.
- In a mixing bowl, beat the cake mix with the eggs and oil.
- Add the chocolate chips (you can use any other flavor you want or combination or nuts, too).
- Press three fourths of the mixture into a greased 9X13 pan.
- Bake in a preheated 350 degree oven 10 minutes.
- Remove from oven and let cool 10 minutes.
- Spread with caramel sauce.
- Top with spoonfuls of remaining cake mixture.
- Bake for 25-30 minutes or until golden brown.
- Cool 15 minutes, cut and then refrigerate for at least 1 hour before serving.
- Keep leftovers in the fridge.