I must admit – these Cake Batter Triple-Chocolate Caramel Bars are overkill! They are so rich that eating more than one is an impossibility! If you are a die-hard chocolate-lover, these are for you!
This started as a recipe that I pinned on my Pinterest board, went to the blogger’s website and then printed the recipe to try for my Cake Batter Bars series. Here’s a link to the original recipe, from Easy Baked and she calls them Caramel Chip Bars and hers look absolutely delicious! I’m a huge caramel fan, so I thought these would be a sure-fire caramel delight! But, in my version, you can’t really taste the caramel and the caramel takes about 20 minutes to make!
Anyway, her recipe calls for 1 cup EACH of white chips, semi-sweet chips, milk chocolate chips and butterscotch chips. Well, I didn’t have any butterscotch chips and rather than running to the grocery store (I did have everything else), I decided to increase both the semi-sweet chips and the milk chocolate chips by 1/2 cup so that I would have 4 cups total of the required chips.
She says, and I quote, “I’ve been making these bars for years and its fun to try them with different types of chips and flavors of cake mix.” So, I took her at her word and thought that not having butterscotch chips wouldn’t be a big deal. But, if you are looking for the “caramel” flavor as titled by her bars, I suggest that you delete the semi-sweet chips and the milk chocolate chips altogether and just go with white chocolate and butterscotch. Also, I think the 4 cups of required chips is excessive and you won’t miss having 2 less cups of chips.
But, I’m including the recipe as I baked them JUST IN CASE a crazy-for-chocolate-lover wants to try them out! I plan to bake them again, decrease the amount of chips and report back later (probably next year cuz I’m in a chocolate-coma right now and I need time to recover!).
Here’s what I did:
- Spray a 9″ x 13″ baking pan with non-stick cooking spray. I used my Misto.
- Pour the cake mix, oil and eggs in a mixing bowl and stir to combine. Mixture will be thick.
- Thick batter.
- Add all the chips.
- Stir until all chips are combined.
- Press half the chip mixture in the pan from corner to corner making sure the entire pan is covered. Bake in preheated 350 degree oven for 10 minutes. Take out of oven and set aside.
- Place unwrapped caramels in a saucepan with a stick of butter.
- Add sweetened condensed milk and turn stove top on medium-low heat. Stir constantly so that mixture doesn’t burn.
- Continue to stir caramel (about 20 minutes) on medium-low until all caramels are melted.
- Pour caramel sauce over chip crust, completely covering crust.
- Add remaining chip batter to top. You will need to use your fingers to place globs of dough around the top of the pan because it will not spread.
Bake for 20 to 25 minutes (check at the 20 minute marker) until golden brown. Remove from oven and wait 20 minutes and then take a knife around the edges to loosen it. Continue cooling until cold to the touch before cutting into bars. Do not omit this step or you will regret it! 🙂 You won’t be able to get a knife around the edges easily if you wait!
Cut into a minimum of 24 bars.
Here’s the recipe:
- 1 box of yellow cake mix
- ⅓ cup of canola oil
- 2 eggs
- 1 cup of white chocolate chips
- 1½ cups of semi-sweet chocolate chips
- 1½ cups of milk chocolate chips
- ½ cup butter
- 32 unwrapped caramels
- 1 14 ounce can of sweetened condensed milk
- Preheat oven to 350 degrees.
- Grease a 9″ x 13″ pan and set aside.
- In mixing bowl, combine cake mix, oil and eggs.
- Stir in all chips; mixture will be very thick.
- Turn out ½ half of the mixture into prepared baking pan and press into place using your fingers.
- Bake in preheated oven for 10 minutes.
- In a saucepan, combine butter, caramels and sweetened condensed milk.
- Stir constantly over medium-low heat until all caramels are melted and mixture is smooth (about 20 minutes).
- Pour over prepared crust.
- Top with remaining chip mixture using your fingers to place globs around pan.
- Bake an additional 20 to 25 minutes (check at the 20 minute marker) until golden brown.
- Remove from oven and cool for 20 minutes.
- Run a knife around the pan to release edges from pan.
- Continue to cool until completely cold to the touch.
- Cut into 24 or more bars.
(other cake batter recipes)