Every month I get excited about getting my blog assignment from Debbi, my group's leader for the Secret Recipe Club. I love clicking on the link and then getting immersed in a blog filled with deliciousness and then trying to narrow it down to one recipe to make.
This month was a tough one for me. My blog assignment was Cook with Sara. Sara has an amazing blog with so many wonderful looking recipes. Sara and I have a lot in common: a love for baking and eating =o), learning to cook at a young age and a Mom who showed her the joys of making a delicious meal.
But here's the problem. Sara had too many recipes that I wanted to make! It was so hard to narrow it down to just one. Her Caramel Toffee Crunch Cheesecake was on the top of my list, but I knew I'd eat the entire thing by myself so I used all the will power I could muster up not to make it. Her Greek Layer Dip is now on my to make list (and I'm okay with eating it all by myself!)
Then I saw these Caramel Bars and I knew these were going to be what I made. I like to make something that I can put half of in the freezer for later. (Because I seriously will eat them all.) And I love caramel! So these were perfect!
Source: Cook with Sara
* 1 box of yellow cake mix (I used French vanilla because that's what I had)
* 2 eggs
* 1/3 cup oil
* 1/2 cup butter
* 1 can sweetened condensed milk
* 1 bag of caramels (about 32 caramels or 8 ounces)
* 1 cup milk chocolate chips
In a medium saucepan, melt butter, sweetened condensed milk and caramels and stir until melted and blended. Remove from heat and set aside to cool. I used Caramel Bits because they are my favorite =o) Have you made cookies with these bad boys yet?
Preheat oven to 350 degrees.
Mix together cake mix, eggs and oil. Stir in chocolate chips.
Line a 9x13 inch pan with parchment paper. I love parchment paper. Whoever invented it really should win a prize if they haven't already. Like a Nobel Peace Prize or something. It brings me lots of peace =o)
Spread about 2/3 of the batter in the pan. This was kind of tricky because I didn't think it would be nearly enough dough. But it managed to work.
Bake for 10 minutes. Remove from oven and let cool for 10 minutes.
Pour caramel sauce over cookie. Top with remaining dough.
Bake for 25 - 30 minutes. Remove from oven and cool. The recipe said to cool for about 15 minutes and then cut. Yah, that was a giant mess. They were sticky and hot and so didn't want me to cut them. So I cooled them completely before I cut them. But I have to admit, they were amazing when they were warm!!!
So I waited until they were completely cooled before I cut into them. I LOVE THEM! They are so good. The caramel is amazing and gooey but not drippy gooey. I hate making recipes and the caramel runs all over the place. This doesn't. It's firm but not hard. Perfect.
Definitely a keeper! Enjoy!
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