Isaacs' Home Recipes Main Dessert Recipes Caramel Chip Bars
1/2 cup butter (no substitutes) 32 caramels (Hersheys caramels) 1 can (14 ounces) sweetened condensed milk 1 package (18 1/4 ounces) yellow cake mix 1/2 cup vegetable oil 2 eggs 2 cups miniature semisweet chocolate chips 1 cup vanilla or white chips 1 Heath candy bar (1.4 ounces), chopped In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth. Cool. In a mixing bowl, combine the cake mix, oil and eggs; mix well. Stir in chips and chopped candy bar (dough will be stiff). Prss 3/4 into a greased 13x9x2" baking pan. Bake at 350 degrees 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 or until edges are golden brown. Cool for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour or until serving. *2 dozen (Quick Cooking - Nov/Dec 2002)Updated on Sat Aug 18 09:04:04 2001 Copyright 2001, Daniel J. Isaacs/Kristi A. Isaacs <DanI@DanIsaacs.com>