Decadent Yum Yum Bars: A Nostalgic Treat

The first time I tasted these bars, I was probably ten years old, perched at the kitchen counter during one of my parents’ many dinner parties. The adults were laughing, the music was playing, and I was completely captivated by the tray of gooey, chocolatey, caramel-laden squares being passed around. I remember sneaking an extra one when no one was looking, the explosion of textures and flavors creating a moment of pure, sugary bliss. Even now, decades later, the mere thought of these Yum Yum Bars transports me back to that happy, cozy scene. They’re more than just a dessert; they’re a delicious memory.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 46 minutes
• Yields: 14-16 bars
• Serves: 14-16
• Dietary Type: Not Gluten-Free (can be modified, see Variations)

Ingredients

• 1 (18 ounce) box German chocolate cake mix
• ¾ cup (6 ounces) butter or margarine, melted
• ⅔ cup evaporated milk, divided
• 6 ounces semi-sweet chocolate chips
• 1 cup chopped nuts (walnuts or pecans are suggested)
• 50 caramels

Equipment Needed

• 9×13 inch baking pan
• Mixing bowl
• Measuring cups and spoons
• Saucepan
• Wooden spoon or spatula

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, combine the German chocolate cake mix, melted butter, and ⅓ cup of the evaporated milk. Mix well until a crumbly dough forms.
3. Press half of the cake mix mixture into the bottom of a slightly greased 9×13 inch baking pan. Ensure an even layer across the entire pan.
4. Bake the crust for 6 minutes. This par-baking helps the crust maintain its shape and prevents the bars from becoming soggy.
5. Remove the pan from the oven and immediately sprinkle the chocolate chips and chopped nuts evenly over the partially baked crust.
6. In a medium saucepan over low heat, combine the caramels and the remaining ⅓ cup of evaporated milk.
7. Stir constantly to prevent burning. Continue stirring until the caramels are completely melted and the mixture is smooth. This may take a few minutes, so be patient and keep the heat low.
8. Once the caramel mixture is melted, drizzle it evenly over the chocolate chips and nuts. Try to coat all the chocolate and nuts with the caramel.
9. Crumble the remaining uncooked cake mix mixture over the caramel layer. Distribute the crumbs evenly across the surface.
10. Return the pan to the oven and bake for 20 minutes, or until the top is lightly golden brown and the caramel is bubbly.
11. Remove the pan from the oven and let the bars cool completely in the pan before cutting into squares. This is crucial for clean cuts and prevents the bars from falling apart.

Expert Tips & Tricks

• For a richer, more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
• To prevent the caramel from sticking to the saucepan, lightly grease the pan with butter or cooking spray before adding the caramels and evaporated milk.
• If you prefer a softer bar, reduce the baking time by a few minutes. Conversely, for a crisper bar, add a few minutes to the baking time. Keep a close eye on them to prevent burning.
• For easier cutting, chill the bars in the refrigerator for about 30 minutes before slicing. Use a sharp knife and wipe it clean between each cut.
• To elevate the presentation, sprinkle a pinch of sea salt over the cooled bars before cutting. The salt enhances the sweetness and adds a sophisticated touch.
• If you want a thicker caramel layer, use more caramels – about 75-80.
• Don’t overmix the cake mix, butter, and evaporated milk. Overmixing can result in a tough crust.
• Use parchment paper in the baking pan for easy removal. Overhang the sides to use as handles.

Serving & Storage Suggestions

These Yum Yum Bars are best served at room temperature. They can be enjoyed as a standalone dessert or paired with a scoop of vanilla ice cream or a dollop of whipped cream. They’re also perfect for potlucks, bake sales, or as a sweet treat to share with friends and family.

To store leftover bars, place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 2 months. To freeze, wrap each bar individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw the bars at room temperature before serving. Reheating isn’t usually necessary, but you can warm them slightly in the microwave for a few seconds if desired.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	503.6 kcal	N/A
Calories from Fat	232 g	46%
Total Fat	25.8 g	39%
Saturated Fat	11.7 g	58%
Cholesterol	32.1 mg	10%
Sodium	472.3 mg	19%
Total Carbohydrate	68.3 g	22%
Dietary Fiber	2.9 g	11%
Sugars	48.8 g	195%
Protein	6.2 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free cake mix in place of the regular German chocolate cake mix. Ensure all other ingredients are also gluten-free.
• Nut-Free: Omit the nuts or substitute with toasted sunflower seeds or pumpkin seeds.
• Different Chocolate: Experiment with milk chocolate, white chocolate, or even peanut butter chips instead of semi-sweet chocolate chips.
• Caramel Swirl: Before baking the second layer, swirl some extra caramel sauce into the top for a marbled effect.
• Seasonal Twist: Add a dash of cinnamon or pumpkin pie spice to the cake mix for a fall-inspired flavor.
• Deluxe Version: Consider adding a layer of marshmallow fluff under the caramel for an extra gooey treat.
• Salted Caramel: Use salted caramels to enhance the flavors.

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, but you may need to adjust the baking time.

Q: Can I make these bars ahead of time?
A: Yes, these bars are great for making ahead of time. Store them in an airtight container at room temperature or in the refrigerator.

Q: My caramel is too thick. What can I do?
A: Add a tablespoon more of evaporated milk at a time and stir until it reaches the desired consistency.

Q: Can I use pre-made caramel sauce instead of melting caramels?
A: While it’s possible, melting caramels provides a thicker and richer texture. If using caramel sauce, be sure it’s thick enough to not soak into the crust.

Q: What if the top layer is browning too quickly?
A: Tent the pan with aluminum foil to prevent over-browning while allowing the inside to cook through.

Final Thoughts

These Yum Yum Bars are a delightful combination of textures and flavors that will surely become a family favorite. Whether you’re recreating a childhood memory or creating a new one, this recipe is a guaranteed crowd-pleaser. Don’t be afraid to experiment with different variations and substitutions to make them your own. And, most importantly, share them with the people you love and enjoy every delicious bite! I’d love to hear what you think, so please leave a comment with your own tips and tricks!