Gooey Caramel-Chocolate Bars

 Who doesn't love gooey chocolate and caramel all wrapped up in a quick-to-make bar cookie.



Ingredients

Crust

  • 1
    box Betty Crocker™ Super Moist™ chocolate fudge cake mix
  • 1/2
    cup butter or margarine, softened
  • 3
    eggs
  • 1
    cup semisweet chocolate chips

Filling

  • 1
    bag (14 oz) caramels, unwrapped
  • 1/4
    cup butter or margarine
  • 1
    can (14 oz) sweetened condensed milk (not evaporated)

Topping

  • 1/2
    cup reserved cake mix
  • 1/2
    cup quick-cooking oats
  • 3
    tablespoons butter or margarine, softened

Steps

1 Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.

2 Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the condensed milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.

3 Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.

4 Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows. Store covered.

Comments

Post a Comment

Popular posts from this blog

Lemon-Butter Pound Cake Bars

Image
  Whip up a pan of delicious lemon bars in a saucepan. No mixer is needed. Ingredients Bars 1 cup butter or margarine 2 cups granulated sugar 4 eggs 2 cups Gold Medal™ self-rising flour 2 tablespoons grated lemon peel 1/3 cup lemon juice Glaze 1 cup powdered sugar 2 tablespoons lemon juice Steps 1  Heat oven to 375°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In 3-quart saucepan, melt butter over medium heat. Remove from heat. Stir in remaining bar ingredients in order listed, mixing well after each addition. Spread batter in pan. 2  Bake 35 to 45 minutes or until top is golden brown. Cool in pan on cooling rack 10 minutes. 3  While bars are cooling, in small bowl, mix glaze ingredients until smooth. Drizzle over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
Read more

Lemon Cheesecake Bars

Image
  Homemade lemon bars from a mix? Incredibly good! Ingredients 1 box Betty Crocker™ Super Moist™ lemon or yellow cake mix 1/4 cup butter or margarine, softened 3 eggs 1 package (8 oz) cream cheese, softened 1 cup powdered sugar 2 teaspoons grated lemon peel 2 tablespoons lemon juice Steps 1  Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. 2  In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. 3  Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until fir...
Read more

Pumpkin Bars (White Whole Wheat Flour)

Image
  Enjoy these spiced, moist, cake-like bars with a deliciously creamy cream cheese frosting. Ingredients Bars 4 eggs 2 cups granulated sugar 1 cup vegetable oil 1 can (15 oz) pumpkin (not pumpkin pie mix)* 2 cups Gold Medal™ white whole wheat flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Cream Cheese Frosting 1 package (3 oz) cream cheese, softened 1/3 cup butter or margarine, softened 1 teaspoon vanilla 2 cups powdered sugar Steps 1  Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. 2  In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan. 3  Bake 25 to 30 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours. 4  In medium bowl, beat cream ...
Read more