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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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It's fun to take a yellow cake mix and create something that is this rich and wonderful. We like eating the bars when they are cold, right out of the refrigerator. They're ideal with a tall glass of milk. -LaDonna Reed, Ponca City, Oklahoma Ingredients:
1/2 cup butter, cubed |
32 caramels |
1 can (14 ounces) sweetened condensed milk |
1 package yellow cake mix (regular size) |
1/2 cup canola oil |
2 eggs |
2 cups miniature semisweet chocolate chips |
1 cup vanilla or white chips |
1 heath candy bar (1.4 ounces), chopped |
Directions:
1. In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth. Cool.
2. In a large bowl, beat the cake mix, oil and eggs until blended. Stir in chips and chopped candy bar (dough will be stiff).
3. Press three-fourths into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Place on a wire rack for 10 minutes.
4. Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto caramel layer. Bake for 25-30 minutes longer or until edges are golden brown.
5. Cool on a wire rack for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour before serving. Yield: 2 dozen.
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