Ingredients
Scale
- 1 box of devil’s food cake mix
- 1/2 cup unsalted butter, melted
- 1/3 cup evaporated milk
- 1 cup semisweet chocolate chips
- 1 cup caramel bits or caramels, melted
- 1/2 cup sweetened condensed milk
- 1/2 cup chopped pecans (optional)
- Pinch of sea salt
If you prefer a nut-free version, simply omit the pecans. For a more indulgent twist, consider adding a sprinkle of flaky sea salt on top before serving.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. I often use the same pan my grandmother used, adding an extra layer of nostalgia to these beloved bars.
- In a large bowl, mix the cake mix, melted butter, and evaporated milk until well combined. The dough should be thick and smooth, reminiscent of my mother’s gentle guidance as she taught me to mix with care.
- Press half of the dough into the prepared baking pan, spreading it evenly with your fingers. Bake for 10 minutes, until the crust is set but not fully cooked.
- While the crust bakes, melt the caramel bits in a saucepan over low heat, stirring constantly. Add the sweetened condensed milk and continue stirring until the mixture is smooth and creamy.
- Remove the crust from the oven and pour the caramel mixture over it, spreading it evenly with a spatula. Sprinkle the chocolate chips and pecans over the caramel layer. This step always reminds me of Nonna Rosa’s meticulous attention to detail, ensuring each bite is perfectly balanced.
- Drop spoonfuls of the remaining dough over the top, spreading it gently to cover as much of the caramel layer as possible.
- Return the pan to the oven and bake for an additional 20-25 minutes, until the top is set and golden brown. Let the bars cool completely in the pan before cutting them into squares. Patience is key here, as the bars need time to firm up and reveal their perfect layers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International