If you love brownies and Milky Way candy bars, you'll love these rich bars that start with a chocolate cake mix. Let the kids help unwrap the caramel candies, but keep an eye on how many go into their mouths!
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 5 minutes
Yield: 36 to 48 servings
Ingredients:
- 1 (14 ounces) bag caramel candies, wrappers removed
- 2/3 cup (5-ounce can) evaporated milk, divided use
- 1 (18.25 ounces) chocolate cake mix
- 8 Tablespoons (1 stick or 1/2 cup) butter, at room temperature
- 2 cups semi-sweet chocolate chips, divided use
Preparation:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
In a double boiler or non-stick saucepan, gently heat unwrapped caramel candies with 1/3 cup of the evaporated milk. Stir often until smooth. Remove from heat and let cool slightly to room temperature but still liquid.
In a large bowl, combine cake mix, butter, and remaining 1/3 cup evaporated milk. Stir with a spoon until smooth. This will give your arm a work-out. Do not be tempted to add liquid. Fold and mash the batter with the back of a silicon spatula, and it will come together. Batter will be thick and stiff, like fudge.
Spread half of cake mix batter into baking pan, smoothing to a thin, even thickness. (I find the easiest way is to drop dollops, then pat with the back of the spatula.) Bake 10 to 12 minutes.
Sprinkle 1 cup of chocolate chips over hot bottom layer. Slowly pour melted caramel over chocolate chips. Drop teaspoonsful of remaining chocolate cake batter over the top. Smooth the batter flat with the spatula as best you can without dislodging the caramel layer. There will be open spaces. Return pan to oven and bake an additional 15 minutes.
Distribute remaining 1 cup chocolate chips evenly over the top of the hot candy bars, pressing slightly into the top to secure chips.
Cool candy bars to room temperature, then refrigerate 30 minutes before cutting into bars.
Store leftovers in an airtight container in the refrigerator.
Yield: 36 to 48 candy bars, depending on cut size
Variation:
Add 1/4 cup of your favorite chopped nuts to the caramel layer.
Chocolate Caramel Candy Bars Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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In a double boiler or non-stick saucepan, gently heat unwrapped caramel candies with 1/3 cup of the evaporated milk. Stir often until smooth. Remove from heat and let cool slightly to room temperature but still liquid.
In a large bowl, combine cake mix, butter, and remaining 1/3 cup evaporated milk. Stir with a spoon until smooth. This will give your arm a work-out. Do not be tempted to add liquid. Fold and mash the batter with the back of a silicon spatula, and it will come together. Batter will be thick and stiff, like fudge.
Spread half of cake mix batter into baking pan, smoothing to a thin, even thickness. (I find the easiest way is to drop dollops, then pat with the back of the spatula.) Bake 10 to 12 minutes.
Sprinkle 1 cup of chocolate chips over hot bottom layer. Slowly pour melted caramel over chocolate chips. Drop teaspoonsful of remaining chocolate cake batter over the top. Smooth the batter flat with the spatula as best you can without dislodging the caramel layer. There will be open spaces. Return pan to oven and bake an additional 15 minutes.
Distribute remaining 1 cup chocolate chips evenly over the top of the hot candy bars, pressing slightly into the top to secure chips.
Cool candy bars to room temperature, then refrigerate 30 minutes before cutting into bars.
Store leftovers in an airtight container in the refrigerator.
Yield: 36 to 48 candy bars, depending on cut size
Variation:
Add 1/4 cup of your favorite chopped nuts to the caramel layer.
Chocolate Caramel Candy Bars Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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