Yummy Caramel Cake Bars Recipes

Steps:

• Melt first 2 ingredients together over low heat.
• In separate bowl, combine cake mix, butter, and evaporated milk. Do NOT mix the chocolate chips into mixture.
• Put half of cake mixture in a greased & floured 9x13 pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips over cake mixture (DO NOT MIX INTO CAKE BATTER). Pour caramel mixture over chocolate chips. Pour remaining cake mix on top, dropping mix by spoonfuls.
• Bake at 350 degrees for 18 minutes, cool 20 minutes, cut into bars.

Steps:

• In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth. Cool. , In a large bowl, beat the cake mix, oil and eggs until blended. Stir in chips and chopped candy bar (dough will be stiff). , Press three-fourths into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Place on a wire rack for 10 minutes., Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto caramel layer. Bake for 25-30 minutes longer or until edges are golden brown. , Cool on a wire rack for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour before serving.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, oil and eggs. Press half of dough into a greased 13x9-in. baking pan., In a small microwave-safe bowl, melt butter and chips; stir until smooth. Stir in milk. Pour over crust. Drop remaining dough by teaspoonfuls over the top., Bake until edges are golden brown, 25-30 minutes. Cool completely on a wire rack before cutting into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

Steps:

• Mix the 1st cake mix with 1/2 cup (1 stick) of butter and 1/3 cup of evaporated milk.
• Press this into a 9 x 13 pan and bake at 350 degrees for 8-10 mins or until top is flaky. (It depends on your oven, my oven is weird so I always have to take a fork to the top and kind of pull a little back to see if it's still gooey in the middle).
• Melt entire bag of caramels with 1/3 cup evaporated milk until smooth.
• Pour over the first layer after it is finished baking.
• Sprinkle chocolate chips over the top of the Carmel. (you can use as many as you want to).
• Mix 2nd cake mix with other 1/2 cup (1 stick) of butter and 1/3 cup evaporated milk.
• Because of the melted Carmel you won't be able to spread this over the top for the second layer so you have to make it into patties and lay them on top.
• Once the second layer is on top, Bake for another 18 mins or until the top is flaky.

Steps:

• Mix together cake mix, melted butter, and 1/3 cup evaporated milk.
• Spread half in a lightly greased 9x13 pan.
• Bake at 350 degrees for 6 minutes.
• Sprinkle chocolate chips and nuts on the partially baked crust.
• Melt the caramels with the remaining evaporated milk and drizzle over chocolate chips & nuts.
• Crumble and pat remaining cake mixture on top and bake another 20 minutes at 350 degrees.
• Cut when cool.