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This is really a brownie, but they are called Choco-Caramel Bars & are my favorite by far!
Joined: Mar 10, 2006
Posted to Thread #26123 at 2:40 pm on Jun 6, 2014
(From BAR COOKIE BONANZA book.)
I've been making these since 1972 and believe the name has changed several times since then, but here is my version:
1 14-ounce bag of caramels, unwrapped
2/3 cup evaporated milk, divided
One 18-1/2 ounce package Swiss chocolate cake mix (I use Duncan Hines brand.)
1/2 cup unsalted butter (1 stick), melted
1 6-ounce package semisweet chocolate chips
1 cup chopped walnuts OR pecans (I use pecans.)
Combine caramels and 1/3 cup evaporated milk in top of double boiler. Heat, stirring, until melted and smooth. Keep warm. combine cake mix, butter and remaining milk in mixing bowl. Beat with mixer on medium speed for 2 minutes. Spread 1/2 of batter into a greased, 13x9X2-inch baking pan. Bake at 350 degrees F for 6 minutes. Cool on wire rack for 2 minutes.
Spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips.
Stir 1/2 cup nuts into remaining batter. The recipe says to then "drop the batter by spoonfuls over the top", but this is how I was taught to do that step ==>
Press a bit of the remaining batter in between the palms of your hands to flatten it (use about 1/8 to 1/4 cup at a time) and lay the flattened piece on top of the chocolate chips. Continue doing this until your have pretty much covered all the chocolate chips and are out of batter. The flattened pieces do not have to overlap and you may end up with some small spots that are not completely covered, but don't worry about that. Just put the flattened pieces as close together as possible. Sprinkle the flattened layer with the 1/2 cup of remaining chopped nuts. Push the nuts lightly into the top layer.
Bake 16 minutes more. Remove from oven. Cool in pan on wire rack. Cut into bars. Makes 36 bars.
NOTES from Caryn aka Wigs: If you cannot find a Swiss chocolate cake mix, substitute German Chocolate Cake mix.
Other messages in this thread:
- 26123. What is your favorite thick, gooey brownie recipe please? I want to give - Barbara in VA - 12:40pm on 05/31/14 (14)
- I love the simple Baker's One Bowl, but baked in an 8x8 pan. - Melissa Dallas - 2:46pm on 05/31/14
- I like these a lot also. I don't use the pecans and I cut down the sugar to 1 1/2 cups unless - Meryl - 5:20pm on 05/31/14
- These are classic [NT] - MariaDNoCA - 7:03pm on 05/31/14
- My favorite is"The Baked Brownie"but they're not that thick.Another great one is Cook's Ilustrated's [LINK] - Meryl - 5:26pm on 05/31/14
- I vote for "Baked" as well. They end up 1" and definitely fudge-y. [NT] - MarilynFL - 1:40pm on 06/01/14
- I was late posting this request becuase I had to go to the grocery early this morning to [LINK] - Barbara in VA - 7:57pm on 05/31/14
- REC; Mexican Chocolate Chickpea Brownies-GF, vegan [LINK] - Barbara in VA - 8:01pm on 05/31/14
- And if you want TRULY fudgy brownies, use Alice Medrich's method of cooling - MarilynFL - 2:28pm on 06/01/14
- T & T Cappuccino Brownie REC. [LINK] - wigs - 2:23pm on 06/06/14
- Another favorite is Disappearing Marshmallow Brownies - wigs - 2:33pm on 06/06/14
- REC: Raspberry and White Chocolate Brownies - wigs - 2:36pm on 06/06/14
- This is really a brownie, but they are called Choco-Caramel Bars & are my favorite by far! - wigs - 2:40pm on 06/06/14
- nice! thanks wigs. your recipes are always winners. [NT] - AngAk1 - 5:59pm on 06/06/14
- My aunt made these often back when they were very popular. It takes a while to unwrap the caramels. [NT] - Curious1 - 6:06pm on 06/08/14