(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
Ingredients:
- 1 (14 ounces) bag caramel candies, unwrapped
- 1 (5 ounces) can evaporated milk, divided use
- 1 (18.25 ounces) chocolate cake mix
- 8 Tbsp (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 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. Batter will be thick.
Spread half of cake mix batter into baking pan, smoothing to an even thickness. Bake 8 to 10 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 as best you can without dislodging the caramel layer. There will be open spaces. Return pan to oven and bake an additional 12 to 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
In a double boiler or non-stick saucepan, gently heat unwrapped caramel candies with 1/3 cup 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. Batter will be thick.
Spread half of cake mix batter into baking pan, smoothing to an even thickness. Bake 8 to 10 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 as best you can without dislodging the caramel layer. There will be open spaces. Return pan to oven and bake an additional 12 to 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
