'Can't Leave Alone' Bars

Jan W


This recipe is from Taste of Home Church Supper Desserts, one of a set of six published by Readers Digest and sold on QVC.

Adjusted the recipe a little, I added some chopped pecans on top of the chocolate layer, and used Nestles Swirled Milk Choc & Peanut Butter Morsels instead of semisweet.

Hope you will give these a try, they're easy and really delish!

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★★★★★ 1 vote
24 squares
10 Min
20 Min


white cake mix (18.25 oz.) no pudding mix
1/3 c
canola oil
14 oz. can(s)
sweetened condensed milk
1/2 stick
butter, cut in cubes
1 c
semisweet chocolate chips


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1Preheat oven to 350°F. Get a 13" x 9" pan, grease or spray with cooking spray. Set aside.

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2In large mixing bowl, combine cake mix, eggs and oil. Using a spoon, mix well until thick dough forms. Take 2/3 of dough and press into greased/sprayed pan. Press with your hands or spatula to evenly distribute. Set aside the remaining dough.

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3In microwave safe bowl, place cubed butter, chocolate chips and sweetened condensed milk. Heat in microwave on 50% power until melted; it took mine about 45 sec to melt. Using a spoon, stir until mixture blends and is smooth.

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4Pour melted mixture over the crust in pan, making sure it goes into the corners well. It will be runny but thick.

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5I added this step: Sprinkle 1/2 cup chopped pecans over the chocolate layer.

Take remaining dough and tear into little pieces and drop all over mixture in pan.

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6Bake at 350°F for 20-25 minutes, or until bits of dough are light golden and center seems set (it will still jiggle just a little).

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7Remove from oven and cool pan on wire rack. Cut when completely cool.

Cut into 24 squares (6 long by 4 wide). Enjoy! These are really rich!

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