Ingredients Jump to Instructions ↓

  1. Crust

  2. 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

  3. 1/2 cup butter or margarine, softened

  4. 3 eggs

  5. 1 cup semisweet chocolate chips

  6. Filling

  7. 1 bag (14 oz) caramels, unwrapped

  8. 1/4 cup butter or margarine

  9. 1 can (14 oz) sweetened condensed milk (not evaporated)

  10. Topping

  11. 1/2 cup reserved cake mix

  12. 1/2 cup quick-cooking oats

  13. 3 tablespoons butter or margarine, softened

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.

  2. Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the condensed milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.

  3. Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.

  4. Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows. Store covered.


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