My friend's aunt sent a care package with these on our first deployment. My gracious and clearly delusional friend said we could grab one from under her cot where she stored them "whenever we wanted". A ridiculous scene followed in which a handful of us would attempt to sneak over to her area and steal a piece (or five) without being noticed by the others. Those suckers were gone as fast as they came.
We begged her for the recipe and have been making them ever since. And the best part is they're surprisingly easy to make.
Wanna try some for yourself? Of course you do.
(If you want to spare yourself the 10 extra pounds you will inevitably gain from this recipe, you can skip it and scroll down to our holiday dessert round-up! Which also won't help in the waistline department, but your tummy will be happy.)
You'll need all this good stuff and few other things....
1 package Moist Supreme Butter Cake Mix (I've also used a yellow cake mix)
1/3 cup oil
12 oz package (2 cups) semi-sweet chocolate chips
1 cup white chocolate chips
3/4 cup Heath chocolate covered toffee bits
1/2 cup butter
Approx 32 soft caramels (I buy one bag of Worther's)
14 oz can sweetened condensed milk (heavy cream works too)
Preheat oven to 350 and grease a 9x13 baking pan. In a large bowl combine the cake mix, oil and eggs. Blend well. Stir in chips and candy bar pieces - the mixture will be very thick.
Press half of the mixture into the bottom of the greased pan and bake for 10 min.
Meanwhile, combine the butter, caramels, and cond. milk in a medium saucepan. Heat on med-low stirring continuously until melted and smooth. Slowly pour the caramel mixture evenly over the partially baked crust.
I prefer a thinner caramel center, so I only use half of this mixture and save the other half for another batch.
Place the remaining dough on top of the caramel layer. This is the toughest part because the sauce is hot and it's hard to spread anything over it without messing up the bottom layer. So, the best way I've found is to dip my fingers in a bit of flour and then flatten small chunks of dough at a time.
I place the flattened piece of dough on top of the caramel and continue this until the caramel is covered.
It's fine to have a couple of small gaps.
Then it goes back in the oven for an additional 20-25 min or until the top is set and the edges are golden brown
Then, we devour them.
You can download a printable version right here.
And just in case you missed any of the sugar-laden holiday yumminess from the past couple weeks and the archives, I've got a round up of our favorite holiday treats. Time to get your bake on!
These Chocolate Mint Cookies are a holiday staple around here. You can find the recipe at allrecipes.com. The only change we made is instead of breaking off a piece of Andes chocolate and placing it on the hot cookie to melt, we melt a cup of these baking chips in a bowl and spoon some over the top. YUM.
We shared our family recipe and top tips for getting soft, chewy, melt-in-your mouth sugar cookies that still keep their shape.
This Classic Apple Crisp recipe from my aunt is just the absolute best....and totally flexible to your tastes/preferences.
If you love pecan pie but have an issue with large nuts in your dessert, or you just love pecan pie, then this recipe for Pecan Bars is for you.
Looking for something on the lighter side? These Lemon Bars are a childhood staple at our home and a refreshing after dinner treat.
I don't think you can ever go wrong with a coffee flavored dessert. This recipe for Cappuccino Cake looks and tastes uber fancy without all the fancy work.
This Salted Chocolate Shortbread recipe is something a little different, and completely divine.
And last but not least, these Orange Chocolate Chippers give a little zing to your average chocolate chip cookie. And they are the softest in the land.
Whether you're baking, wrapping, traveling, or resting, I hope you enjoy this last weekend before Christmas!
Thanks so much for reading! We would love to hang out!