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Category: Bars
Prep Time: Cook Time: Total Time:
1 butter-flavored cake mix
1/3 cup vegetable oil
2 eggs
1 (12 oz)pkg semi-sweet chocolate chips
1 cup white baking chips
3 chocolate-covered toffee candy bars (1.4 oz each), cut into pieces
1/2 cup butter
32 caramels, unwrapped
1 can sweetened condensed milk
Preheat the oven to 350. In a large bowl, combine the cake mix, oil, and eggs; blend well. Stir in the chocolate and white baking chips and the candy bar pieces. (The mixture will be thick.) Press half of the mixture into a greased 13x9 inch baking dish and bake for 10 minutes.
Meanwhile, in a medium-sized saucepan, combine the butter, caramels, and sweetened condensed milk over medium-low heat, cooking until the caramels are melted and the mixture is smooth, stirring occasionally. Slowly pour the caramel mixture over the partially baked cake and top with the remaining cake batter. Bake for 25 to 30 minutes, or until the top is set and the edges are deep golden brown. Let cool for 20 minutes, then run a knife around the sides of the baking dish to loosen. Let cool for 40 more minutes, then chill for 1 hour. Cut into bars and serve.
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CHOCOLATE CRUNCH BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1 butter-flavored cake mix
1/3 cup vegetable oil
2 eggs
1 (12 oz)pkg semi-sweet chocolate chips
1 cup white baking chips
3 chocolate-covered toffee candy bars (1.4 oz each), cut into pieces
1/2 cup butter
32 caramels, unwrapped
1 can sweetened condensed milk
Preheat the oven to 350. In a large bowl, combine the cake mix, oil, and eggs; blend well. Stir in the chocolate and white baking chips and the candy bar pieces. (The mixture will be thick.) Press half of the mixture into a greased 13x9 inch baking dish and bake for 10 minutes.
Meanwhile, in a medium-sized saucepan, combine the butter, caramels, and sweetened condensed milk over medium-low heat, cooking until the caramels are melted and the mixture is smooth, stirring occasionally. Slowly pour the caramel mixture over the partially baked cake and top with the remaining cake batter. Bake for 25 to 30 minutes, or until the top is set and the edges are deep golden brown. Let cool for 20 minutes, then run a knife around the sides of the baking dish to loosen. Let cool for 40 more minutes, then chill for 1 hour. Cut into bars and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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