|
| 1 | box Betty Crocker® SuperMoist® chocolate fudge cake mix |
| 1/2 | cup butter or margarine, softened |
| 3 | eggs |
| 1 | cup semisweet chocolate chips |
|
| 1 | bag (14 oz) caramels, unwrapped |
| 1/4 | cup butter or margarine |
| 1 | can (14 oz) sweetened condensed milk (not evaporated) |
|
| 1/2 | cup reserved cake mix |
| 1/2 | cup quick-cooking oats |
| 3 | tablespoons butter or margarine, softened |
| 1. | Heat oven to 350°F (or 325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set. |
| 2. | Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. |
| 3. | Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling. |
| 4. | Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows. |
In step 1, bake 16 to 20 minutes.
|
|
| Get your kids involved in making these bars by letting them unwrap the caramels. Just make sure the caramels don't disappear! |
|
| Be sure to purchase sweetened condensed milk, not evaporated milk. They are used very differently in recipes. |
Nutrition Information:
160 ( 60); 7g ( 4g, 0g); 25mg; 150mg; 22g ( 0g, 15g); 2g 4%; 0%; 4%; 4% 1/2 ; 1 ; 0 ; 1 1/2 1 1/2
No comments:
Post a Comment