posted by Michelle D 08-15-98 8:45 PM
Chocolate Toffee Carmel Bars
Amy Limbrick- Pillsbury-1996 Bake-Off recipe
1 pkg. yellow cake mix (Pillsbury Moist Supreme Butter Recipie recommended)
1/3 cup oil
12 oz semi-sweet chocolate chips
3 chocolate covered toffee candy bars cut into pieces
1 cup vanilla chips
1/2 cup butter
32 vanilla caramels, unwrapped
1 (14 oz) can sweetened condensed milk (not evaporated)
Heat oven to 350. Grease 13x9 pan.
In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mix will be thick). Press half of mixture in bottom of greased pan. Bake for 10 min.
Meanwhile, in medium saucepan, combine butter, carmels and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture.
Bake an additional 25-30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosed. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.
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