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“These are EXTREMELY rich!! but they are very good. When i made these, i changed a few things. To cut down on the fat, i used 1/2 cup unsweetened applesause in place of the oil, and instead of 2 eggs, i used one egg, plus 2 egg whites. I also used fat-free sweetened condensed milk. Because my family doesn't like Heath bars, i used milk chocolate chips instead. Even with all the changes to lower the fat, these are still the richest bars i have ever tasted.”
READY IN:
2hrs
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

  • 12 cup butter (no substitutes)
  • 32 caramels
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (18 1/4 ounce) package yellow cake mix
  • 12 cup vegetable oil
  • 2 eggs
  • 2 cups miniature semisweet chocolate chips
  • 1 cup vanilla chips or 1 cup white chocolate chips
  • 1 12 ounces Heath candy bars, chopped

Directions

  1. In a large saucepan, comine butter, caramels and milk.
  2. Cook and stir over medium-low heat until smooth.
  3. Cool.
  4. In a mixing bowl, combine the cake mix, oil and eggs; mix well.
  5. Stir in chips and chopped candy bar (dough will be stiff).
  6. Press three-fourths into a greased 13-in.x9-in.x2-in. baking pan.
  7. Bake at 350 for 15 minutes.
  8. Place on a wire rack for 10 minutes.
  9. Pour caramel mixture over the crust.
  10. Drop remaining dough by spoonfuls onto the caramel layer.
  11. Bake for 25-30 minutes or until edges are golden brown.
  12. Cool for 10 minutes; run a knife around the edges of pan.
  13. Cool for 40 minutes longer.
  14. Cover and refrigerate for at least 1 hour or until serving.

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