Table of Contents

Chocolate Cake Caramel Bars: A Decadent Delight

The memory of these bars is forever etched in my mind as the perfect post-skiing treat. After a long day of carving down the slopes, nothing warmed my soul quite like the first bite of a warm, gooey chocolate cake caramel bar, fresh from the oven. The combination of rich chocolate, creamy caramel, and the comforting cake base made it a perfect reward after a day spent in the crisp mountain air. It’s a flavor profile that evokes instant joy and cozy evenings spent with loved ones.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 16
Yield: 16 bars
Dietary Type: Not specified

Ingredients

50 caramels, unwrapped
1/3 cup evaporated milk (for the caramel)
1 (18 ounce) box German chocolate cake mix
3/4 cup butter, melted
1/3 cup evaporated milk (for the cake base)
1 (12 ounce) package semi-sweet chocolate chips

Equipment Needed

9×13 inch baking pan
Mixing bowls
Saucepan
Measuring cups and spoons
Rubber spatula
Oven

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×13 inch baking pan. This step is crucial to prevent the bars from sticking.
Prepare the caramel sauce: In a saucepan over low heat, melt the 50 unwrapped caramels with 1/3 cup of evaporated milk. Stir constantly until the caramel is completely smooth and creamy. Be patient and avoid scorching the caramel. Remove from heat and set aside.
Make the cake base: In a separate mixing bowl, combine the German chocolate cake mix, 3/4 cup of melted butter, and 1/3 cup of evaporated milk. Mix until well combined. The mixture will be thick and slightly crumbly. Do not add the chocolate chips to this mixture yet.
Assemble the bars: Press half of the cake mixture into the prepared baking pan, creating an even layer. It’s helpful to use your fingers or the back of a spoon to ensure the base is compact and uniform.
Bake the base: Bake the cake base in the preheated oven for 6 minutes. This partial baking sets the base and prevents the chocolate chips from sinking to the bottom.
Add the chocolate chips: Remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the partially baked cake base. Do not mix the chocolate chips into the batter. The heat from the base will melt the chocolate slightly.
Pour the caramel: Pour the melted caramel mixture evenly over the chocolate chips. Use a spatula to gently spread the caramel, ensuring it covers the entire surface.
Add the remaining cake mixture: Drop spoonfuls of the remaining cake mixture evenly over the caramel layer. Don’t worry about completely covering the caramel; the mixture will spread as it bakes.
Bake the bars: Return the pan to the oven and bake for an additional 18 minutes, or until the top is golden brown and the caramel is bubbly around the edges. Keep a close eye on them to prevent overbaking.
Cool and cut: Remove the pan from the oven and let the bars cool completely in the pan for at least 20 minutes before cutting them into squares. Cooling allows the caramel to set, making the bars easier to cut.

Expert Tips & Tricks

Caramel Consistency: If your caramel sauce is too thick, add a tablespoon more of evaporated milk until it reaches the desired consistency.
Preventing Sticking: Line the baking pan with parchment paper, leaving an overhang on the sides. This makes it incredibly easy to lift the bars out after they’ve cooled.
Even Baking: Rotate the pan halfway through the baking time to ensure even browning.
Chocolate Choice: Feel free to experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or even peanut butter chips.
Salted Caramel: For a salted caramel flavor, sprinkle a pinch of sea salt over the caramel layer before adding the remaining cake mixture.
Make Ahead: The caramel can be made ahead of time and stored in the refrigerator. Reheat gently before using.

Serving & Storage Suggestions

These chocolate cake caramel bars are best served slightly warm, allowing the caramel to remain gooey and the chocolate to be melty. They are also delicious at room temperature.

Serving: Cut the bars into squares and arrange them on a platter. A scoop of vanilla ice cream or a dollop of whipped cream makes a delightful accompaniment.
Storage: Store leftover bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months.
Reheating: To reheat, microwave individual bars for a few seconds until warm or bake in a preheated oven at 300 degrees Fahrenheit for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	882.5 kcal	N/A
Calories from Fat	385 g	44%
Total Fat	42.8 g	65%
Saturated Fat	23.1 g	115%
Cholesterol	56.3 mg	18%
Sodium	853 mg	35%
Total Carbohydrate	129.1 g	43%
Dietary Fiber	4.8 g	19%
Sugars	96.2 g	384%
Protein	8.9 g	17%

Variations & Substitutions

Gluten-Free: Use a gluten-free German chocolate cake mix to make these bars gluten-free.
Different Cake Mixes: Experiment with other cake mix flavors, such as devil’s food, yellow cake, or even spice cake.
Nutty Addition: Add chopped pecans or walnuts to the cake mixture or sprinkle them over the caramel layer.
White Chocolate: Substitute white chocolate chips for the semi-sweet chocolate chips for a sweeter flavor.
Espresso Kick: Add a teaspoon of instant espresso powder to the cake mix for a mocha flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: While a 9×13 inch pan is recommended, you can use an 8×8 inch pan for thicker bars. Adjust the baking time accordingly.

Q: What if I don’t have evaporated milk?
A: You can substitute heavy cream for evaporated milk in both the caramel and the cake base, but the texture may be slightly different.

Q: How do I prevent the caramel from burning?
A: Use low heat and stir the caramel constantly while it melts. Avoid high heat, which can cause the caramel to scorch.

Q: Can I make these bars ahead of time?
A: Yes, these bars can be made a day or two in advance and stored in an airtight container at room temperature or in the refrigerator.

Q: Why is my cake base crumbly?
A: The cake base mixture is naturally crumbly due to the high butter content. Press it firmly into the pan to create a compact layer.

Final Thoughts

These Chocolate Cake Caramel Bars are a testament to the magic that happens when simple ingredients combine to create something truly extraordinary. Whether you’re looking for a comforting treat on a chilly day or a crowd-pleasing dessert for a special occasion, this recipe is sure to impress. Don’t be afraid to experiment with variations and make it your own. So, gather your ingredients, preheat your oven, and get ready to indulge in a slice of pure bliss. I encourage you to try this recipe, share it with your loved ones, and let me know what you think! Perhaps you’ll find yourself pairing it with a rich cup of coffee or a scoop of vanilla ice cream. Enjoy!

Chocolate Cake Caramel Bars Recipe