Chocolate-Caramel Layer Bars

Name: Chocolate-Caramel Layer Bars
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 32
Cuisine: Global
Ingredients: 118 milliliters butter or margarine, softened; 237 milliliters miniature candy-coated milk chocolate candies; 35 caramels, unwrapped; 118 milliliters evaporated milk; 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

Chocolate-Caramel Layer Bars might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 156 calories. This recipe serves 32. If you have evaporated milk, candy-coated milk chocolate candies, caramels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan, or spray with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In large bowl, mix cake mix, butter and 1/2 cup of the evaporated milk with spoon until well blended. Using a piece of plastic food wrap, press half of dough (about 1 1/4 cups), in pan; remove wrap.

Ingredients you will need

Evaporated Milk

Cake Mix

Butter

Dough

Wrap

Equipment you will use

Bowl

Frying Pan

Bake 12 minutes.

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Oven

Meanwhile, in 1-quart saucepan, heat caramels with remaining 1/3 cup evaporated milk over low heat, stirring occasionally, until melted.

Ingredients you will need

Evaporated Milk

Caramel Candy

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Sauce Pan

Remove partially baked crust from oven.

Ingredients you will need

Crust

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Oven

Sprinkle 1/2 cup of the candies evenly over crust.

Ingredients you will need

Crust

Drizzle with caramel mixture to within 1/2 inch of the pan sides. Drop remaining batter by rounded teaspoonfuls over caramel mixture.

Ingredients you will need

Caramel

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Frying Pan

Sprinkle with remaining 1/2 cup candies; press in lightly with spoon.

Ingredients you will need

Candy

Bake 20 to 24 minutes longer or until center is set and looks dry and puffy. Cool 10 minutes. Run knife around sides of pan to loosen edges of bars. Cool completely, about 1 1/2 hours.

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Oven

Knife