Stuffed full of semi-sweet chocolate bits, white chocolate chips and Heath brickle in a cake mix base, the bars are made even more decadent with a caramel layer.
Are they on any diet plan? Absolutely not. But they are the perfect way to say Happy Valentine's Day to someone special, and they're much tastier than any heart-shaped box of candy. I guarantee it.
Caramel Chip Bars1/2 cup butter (no substitutes)
32 caramels, unwrapped, or 1 bag caramel bits
1 14-oz. can sweetened condensed milk
1 pkg. yellow cake mix
1/2 cup vegetable oil
2 cups miniature semi-sweet chocolate chips
1 cup vanilla or white chips
1/2 cup Heath brickle chips
Note: The caramel bits are often found in the aisle with the chocolate chips.
In large saucepan, combine butter, caramel and condensed milk; cook and stir over medium-low heat until smooth. You may also use the microwave, taking care not to burn the mixture, by heating at 70 percent power, stirring after every minute. Cool.
In a mixing bowl, combine cake mix, oil and eggs; mix well. Stir in chips and brickle. Dough will be very stiff. Press 3/4 into a greased 9- by 13-inch pan. Bake at 350 degrees for 15 minutes. Place on wire rack for 10 minutes. Pour caramel mixture over crust. Drop remaining dough by spoonfuls onto caramel layer. Bake for 25 to 30 additional minutes or until edges are golden brown. Cool for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour before serving. Cut into small pieces to serve.
Don't miss yesterday's sweet treat for the holiday, Decadent Chocolate Torte.
Love can be sweet. It also has its tart moments. So what better way to celebrate a Valentine's breakfast than with a coffee cake that combines both those elements? Add this Cranberry Apple Coffee Cake to your Valentine's Day breakfast table. It has some whole wheat flour and fruit, so there are some redeeming ingredients, right? Enjoy!