Chocolate-Toffee-Caramel Bars |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
Recipe created by Amy (Kline) Limbrick for the Pillsbury 37th Bake Off. Ingredients:
1 (18 1/4 ounce) package butter recipe cake mix or 1 (18 1/4 ounce) package yellow cake mix with pudding |
1/3 cup vegetable oil |
2 large eggs, beaten |
1 (12 ounce) package semi-sweet chocolate chips |
1 cup white vanilla chip |
3 (1 1/2 ounce) chocolate-covered english toffee bars, chopped into pieces |
1/2 cup margarine or 1/2 cup butter |
32 vanilla caramels, unwrapped |
1 (14 ounce) can sweetened condensed milk |
Directions:
1. In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
2. Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
3. Press half the mixture into a greased 13x9 inch baking dish.
4. Bake at 350° for 10 minutes.
5. In a saucepan, add the margarine, caramels, and condensed milk.
6. Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
7. Pour caramel mixture over baked crust; spread evenly.
8. Crumble remaining cake mix mixture over the caramel layer.
9. Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
10. Cool for 20 minutes.
11. Run a knife around sides of pan to loosen bars.
12. Cool 40 minutes.
13. Refrigerate 1 hour.
14. Cut into bars.
15. Store in refrigerator.
|
|