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Category: Bars
Prep Time: Cook Time: Total Time:
1 pkg butter recipe cake mix
1/3 cup oil
2 eggs
1 cup semi-sweet chocolate chips
1 cup vanilla milk chips
3 chocolate-covered toffee candy bars, cut into chunks
1/2 cup butter
32 vanilla caramels, unwrapped
1 can condensed milk
Heat oven to 350. Grease 13x9 inch pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in choc. chips, vanilla chips, and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350. 10 minutes
Meanwhile, in double boiler, combine butter, caramels and condensed milk in top. Cook over boiling water until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture. Bake an additional 25-30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes Refrigerate 1 hour. Cut into bars. Store in refrigerator or freeze. 24 bars.
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CHOCOLATE TOFFEE CARAMEL BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1 pkg butter recipe cake mix
1/3 cup oil
2 eggs
1 cup semi-sweet chocolate chips
1 cup vanilla milk chips
3 chocolate-covered toffee candy bars, cut into chunks
1/2 cup butter
32 vanilla caramels, unwrapped
1 can condensed milk
Heat oven to 350. Grease 13x9 inch pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in choc. chips, vanilla chips, and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350. 10 minutes
Meanwhile, in double boiler, combine butter, caramels and condensed milk in top. Cook over boiling water until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture. Bake an additional 25-30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes Refrigerate 1 hour. Cut into bars. Store in refrigerator or freeze. 24 bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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