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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 10 |
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These are EXTREMELY rich!! but they are very good. When i made these, i changed a few things. To cut down on the fat, i used 1/2 cup unsweetened applesause in place of the oil, and instead of 2 eggs, i used one egg, plus 2 egg whites. I also used fat-free sweetened condensed milk. Because my family doesn't like Heath bars, i used milk chocolate chips instead. Even with all the changes to lower the fat, these are still the richest bars i have ever tasted. Ingredients:
1/2 cup butter (no substitutes) |
32 caramels |
1 (14 ounce) can sweetened condensed milk |
1 (18 1/4 ounce) package yellow cake mix |
1/2 cup vegetable oil |
2 eggs |
2 cups miniature semisweet chocolate chips |
1 cup vanilla chips or 1 cup white chocolate chips |
1 1/2 ounces heath candy bars, chopped |
Directions:
1. In a large saucepan, comine butter, caramels and milk.
2. Cook and stir over medium-low heat until smooth.
3. Cool.
4. In a mixing bowl, combine the cake mix, oil and eggs; mix well.
5. Stir in chips and chopped candy bar (dough will be stiff).
6. Press three-fourths into a greased 13-in.x9-in.x2-in. baking pan.
7. Bake at 350 for 15 minutes.
8. Place on a wire rack for 10 minutes.
9. Pour caramel mixture over the crust.
10. Drop remaining dough by spoonfuls onto the caramel layer.
11. Bake for 25-30 minutes or until edges are golden brown.
12. Cool for 10 minutes; run a knife around the edges of pan.
13. Cool for 40 minutes longer.
14. Cover and refrigerate for at least 1 hour or until serving.
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