Gooey Caramel-Chocolate Bars

Who doesn't love gooey chocolate and caramel all wrapped up in a quick-to-make bar cookie.

Gooey Caramel-Chocolate Bars
Gooey Caramel-Chocolate Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • 1

    box Betty Crocker® SuperMoist® chocolate fudge cake mix

  • 1/2

    cup butter or margarine, softened

  • 3

    eggs

  • 1

    cup semisweet chocolate chips

  • Filling

  • 1

    bag (14 oz) caramels, unwrapped

  • 1/4

    cup butter or margarine

  • 1

    can (14 oz) sweetened condensed milk (not evaporated)

  • Topping

  • 1/2

    cup reserved cake mix

  • 1/2

    cup quick-cooking oats

  • 3

    tablespoons butter or margarine, softened

Directions

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. High Altitude (3500-6500 ft): In step 1, bake 16 to 20 minutes.

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