Chocolate Caramel Bars
Chocolate Caramel Bars are rich, indulgent treats featuring a smooth layer of creamy caramel and chocolate chips sandwiched between layers of buttery cake mixture. This semi-homemade dessert is the perfect way to satisfy your chocolate and caramel cravings – and it’s sure to be a hit with the whole family!
Cake Mix Cookie Bars
Today I’m sharing my momma’s recipe via my oldest sister, Lauri. We enjoyed these bars as kids and I nearly forgot about them. During a recent sisters’ gathering here in Texas, we were talking about mom’s recipes and so Lauri shared this one with me. She said her family loves it!
What I remember most about these cookie bars, is that they were rich and gooey. If you’re someone who likes a stiffer bar, go ahead and bake them longer.
Why This Recipe Works:
- SEMI-HOMEMADE – Since we’re using a cake mix in this recipe, it’s super simple and considered semi-homemade. Not a bad thing for when you need a quick dessert – plus it’s delicious!
- CHOCOLATE + CARAMEL – My two favorite flavors in a bar recipe are chocolate and caramel so this is a win/win. We like to slightly underbake these for a gooey dessert experience!
- GREAT PARTY DESSERT – These bars make a perfect party dessert and your guests will be shocked that it only has five simple ingredients. Top them with ice cream and you’ll be getting all of the compliments.
What You’ll Need:
- German chocolate cake mix
- evaporated milk
- unsalted butter
- caramel – We use Werther’s chewy caramels for this recipe. Kraft caramels work too, or try our Homemade Salted Caramel Sauce.
- chocolate chips
How to make Chocolate Caramel Bars:
Step 1
Prep. Preheat oven to 350 degrees F. Add two slices of parchment paper (I cut to fit) to an 8×8 cake pan.
Step 2
Combine cake mixture. In a mixing bowl, combine the dry cake mix, evaporated milk, and melted butter. Use a spoon to mix well.
Step 3
Add cake layer to pan. Add about 2/3 of the cake mixture to prepared pan, pressing it evenly to all sides of pan. Reserve the remaining cake mix for later.
Step 4
Bake. Bake cake mixture for about 12 minutes. Remove pan from oven.
Step 5
Melt caramel. Meanwhile, in a small saucepan, combine the caramel and evaporated milk over medium-low heat until melted, stirring frequently. Spread mixture over the baked cake mixture, spreading evenly throughout.
Step 6
Add remaining cake mixture and chocolate chips. Then add the remaining 1/3 of the cake mixture by using your fingers to add “dollops” of the cake mixture on top. Finally, sprinkle the chocolate chips on top.
Step 7
Bake again. Place pan back in the oven and bake for another 20-22 minutes or until done to your liking. (We like them slightly gooey.) Add some sea salt on top of the baked bars to finish.
Step 8
Cool. Let bars sit in pan for about 30 minutes. Then refrigerate bars for another 30 minutes to set up further. Use the parchment paper to lift the caramel bars out of the pan to slice.
Step 9
Serve. Serve chocolate caramel bars with scoops of your favorite ice cream!
Ice Cream Recipes
What should we pair with these chocolate caramel bars? Ice cream, of course! Try one of the following homemade ice cream recipes:
Storing and Freezing:
Store leftover bars in an airtight container for 4-5 days.
Freeze leftover caramel bars wrapped tightly in cling wrap and placed in a freezer bag for up to three months.
Recipe FAQs:
A German chocolate cake mix or devil’s food cake mix works best for rich chocolate flavor, but any chocolate cake mix will do.
Use soft caramel candies melted with a bit of heavy cream or evaporated milk, or use store-bought caramel sauce for convenience.
You could try using a different type of chip like dark chocolate chips, milk chocolate chips, or even white chocolate chips.
Other Delicious Bar Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Chocolate Caramel Bars
Ingredients
For the cake layer:
- 1 box German Chocolate Cake Mix
- 1/3 cup evaporated milk
- 3/4 cup unsalted butter – melted
For the topping:
- 10 oz. caramel – we use Werther's chewy caramels (or Kraft)
- 1/4 cup evaporated milk
- 3 oz. semi-sweet chocolate chips
Instructions
- Prep. Preheat oven to 350 degrees F. Add two slices of parchment paper (I cut to fit) to an 8×8 cake pan.
- Combine cake mixture. In a mixing bowl, combine the dry cake mix, evaporated milk, and melted butter. Use a spoon to mix well.1 box German Chocolate Cake Mix, 1/3 cup evaporated milk, 3/4 cup unsalted butter
- Add cake layer to pan. Add about 2/3 of the cake mixture to prepared pan, pressing it evenly to all sides of pan. Reserve the remaining cake mix for later.
- Bake. Bake cake mixture for about 12 minutes.
- Melt caramel. Meanwhile, in a small saucepan, combine the caramel and evaporated milk over medium-low heat until melted, stirring frequently. Spread mixture over the baked cake mixture, spreading evenly throughout.10 oz. caramel, 1/4 cup evaporated milk
- Add remaining cake mixture and chocolate chips. Then add the remaining 1/3 of the cake mixture by using your fingers to add “dollops” of it on top of the caramel. Finally, sprinkle the chocolate chips on top.3 oz. semi-sweet chocolate chips
- Bake again. Place pan back in the oven and bake for another 20-22 minutes or until done to your liking. (We like them slightly gooey.) Add some sea salt on top of the baked bars to finish.
- Cool. Let bars sit in pan for about 30 minutes. Then refrigerate bars for another 30 minutes to set up further. (Or just dig in if you don't care about evenly sliced bars!) Use the parchment paper to lift the caramel bars out of the pan to slice.
- Serve. Serve chocolate caramel bars with scoops of your favorite ice cream!
Notes
- Store leftover bars in an airtight container for 4-5 days.
- Freeze leftover caramel bars wrapped tightly in cling wrap and placed in a freezer bag for up to three months.
Norma Jean knew how to make delicious chocolate treats! These are out of this world!
These are simple to make!