These were made by a recipe given to me by one of my friends Tessa. I first tried these at the PDS potluck which took place after hearing the Surgeon General speak. Yup you heard me right, yours truly got to see Vice Admiral Adam M. Robinson, Jr.Surgeon General of the Navy and Chief of the Navy’s Bureau of Medicine and Surgery in person! This recipe calls for a yellow cake mix and although I enjoy baking from scratch, these were just too good to pass up. I fly home yesterday and as soon as I could, I went to go grocery shopping to buy baking ingredients. Can you believe it? I had cake flour and bread flour in my pantry but no all purpose flour!! I also opened up my pantry to find a giant container of baking cocoa which my mom bought me from Costco making the grand total of 3 cans of baking cocoa. That’s a lot of chocolate cake and brownies! Now back to these squares of heaven, they are extremely sweet and contain some of the good things in life such as caramel, chocolate chips, white chocolate chips and one of my favorite candy bars-Health bars. I have to admit that these bars can be too much if you eat too many at a time since caramel is very sweet but that is why you cut them into small squares and eat them with a glass of milk! Recipe from Food.com.
1 package yellow cake mix
1/3 cup vegetable oil
2 large eggs
1 (12 ounce) package semi-sweet chocolate chips (I would recommend 3/4 cup)
1 cup white vanilla chip (I would recommend 3/4 cup)
3 (1 1/2 ounce) chocolate-covered english toffee bars, chopped into pieces ( I used 2 bars)
1/2 cup margarine or 1/2 cup butter
32 vanilla caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
Preheat the oven to 350 degrees.
1 In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
2 Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
3 Press half the mixture into a greased 13×9 inch baking dish and bake for 10 minutes.
4. In a saucepan, add the margarine, caramels, and condensed milk. Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
5. Pour caramel mixture over baked crust; spread evenly.
6. Crumble remaining cake mix mixture over the caramel layer.
7. Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
8. Cool for 20 minutes. Run a knife around sides of pan to loosen bars.
9. Cool 40 minutes. Refrigerate 1 hour. Cut into bars.
Delicious!!! Little bites of heaven. My friend told me, “Iliana this is really good, no I mean really really good”. My new favorite dessert!