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Gooey Caramel-Chocolate Bars
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Prep Time:
25 minutes
Total Time:
3 hours
Indulgent chocolate caramel bar cookies for a speedy treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1/2 cup butter or margarine, softened
  • 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
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pan). Set aside 1/2 cup of cake mix for the topping. In a large bowl, use an electric mixer on medium speed to mix the remaining cake mix, 1/2 cup of butter, and eggs until a dough forms. Then, stir in the chocolate chips. Spread the mixture in an ungreased 13x9-inch pan and bake for 14 to 18 minutes until set.
  • In a 2-quart saucepan, melt caramels with 1/4 cup butter and condensed milk over medium heat for about 8 minutes, stirring often, until smooth and silky.
  • Evenly distribute the caramel filling over the partially baked crust. In a small bowl, use a fork to combine 1/2 cup of reserved cake mix, oats, and 3 tablespoons of butter until crumbly. Sprinkle this mixture over the caramel filling.
  • Continue baking for an additional 18 to 22 minutes until the top is firm. Allow to cool fully for around 2 hours. Gently run a knife along the edges of the pan to release the bars. Cut into 8 rows by 6 rows to make bars and store them covered.

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