Caramel Butter Bars

December 16, 2007

32 caramel candies

1/2 cup unsalted butter

1 (14-ounce) can of sweetened condensed milk

1 (18 1/4-ounce) package of yellow cake mix

1/2 cup vegetable oil

2 eggs

2 cups mini semisweet chocolate chips

1 cup white chocolate chips

1 Butterfinger candy bar, chopped

In a large saucepan, combine the caramels, butter and milk. Heat and stir over medium-low heat until the mixture is smooth. Cool.


Preheat oven to 350 degrees.

In a large mixing bowl, beat cake mix, oil and eggs until blended. Stir in chocolate chips and candy bar bits. The dough will be stiff.

Press three-fourths of the dough into a greased 13-inch-by-9-inch-by-2-inch baking pan. Bake for 15 minutes and cool on a wire rack for 10 minutes.

Pour caramel over the cooled crust. Drop remaining dough by spoonfuls onto the caramel layer. Bake for 25 to 30 minutes or until the edges are golden brown. Cool for 10 minutes. Run a knife around the edges of the pan and cool for 40 minutes longer.

Cover and place in the refrigerator for at least 1 hour before serving. Cut in squares to serve.

Yields 2 dozen.

- Courtesy of Danielle Hommel of Smithsburg

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