Monday, June 27, 2016

Chocolate Caramel Layer Bars

No menu plan post today, but I do have this lovely recipe to share.

I got this recipe from my mother in law, Beaver-ly.  I tasted these the first time I ever met her.  And just look what happened--I married her son.  Not just because of the bars, of course.  With gooey caramel sandwiched between layers of chocolate, these bar cookies are delicious, easy to make, and come together quickly.

Chocolate Caramel Layer Bars
Click here to print this recipe

Here's what you need:

  • 1 box German chocolate cake mix (Beaver-ly's recipe calls for Pillsbury, but you can use any brand, or even make your own)
  • 3/4 c. (1 1/2 sticks) butter, melted
  • 2/3 c. evaporated milk (the smaller, 5 oz can is just enough), divided (heavy cream would also work)
  • 14 oz. bag caramels (or make your own)
  • 1 c. semi-sweet chocolate chips
Here's what you do:

  1. Mix together dry cake mix, 3/4 c. melted butter, and 1/3 c. evaporated milk.  Press about half of this mixture into the bottom of a greased 9x13 pan.  It will look like it's not enough to cover, but don't panic.  It will work.
  2. Bake in a preheated 350°F oven for 6 minutes.
  3. Melt together caramels and remaining 1/3 c. evaporated milk--you can do this on the stovetop, in a double boiler, or in the microwave.
  4. Immediately upon taking the partially baked cake layer out of the oven, pour caramel mixture evenly on top of cake mixture. Sprinkle with chocolate chips, then drop the remaining cake mixture by teaspoons-full on top.
  5. Return to oven and bake at 350°F for an additional 16-18 minutes.  When finished, the bars will still be jiggly, but the spoonfuls of cake on top will look dry.  
  6. Allow to cool completely before cutting.

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