Tuesday, October 9, 2007
Caramel Chip Bars
1/2 c butter
1 can (14 oz) sweetened condensed milk
1 pkg (18 1/4 oz) yellow cake mix
1/2 c vegetable oil
2 c miniature semisweet chocolate chips
1 cup vanilla or white chips
1 Heath candy bar (1.4 oz) chopped
In a large saucepan, combine the butter, caramels, and milk; cook and stir over medium low heat until smooth. Cool. In a mixing bowl, combine the cake mix, oil, and eggs; mix well. Stir in chips and chopped candy bar (dough will be stiff). Press 3/4 into a greased 9 x 13 pan. Bake at 350 for 15 min. Place on a wire rack for 10 min.
Pour caramel mixture over the crust. Crumble remaining mixture onto caramel layer. Bake for 25-30 min or until edges are golden brown. Cool for 10 min; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least one hour.
This is a recipe from the November/December 2002 issue of Quick Cooking. I have to admit that I didn't wait for all the cooling for a taste test. It is SO good!
I figured that it was about time to post another recipe. I have made this numerous times in the last few months. Once to test, once for a shower, once for Jason, and most recently I made 3 pans of them for the grand opening of my parents' new store. They always disappear very quickly!