This recipe was adapted from one that was made with Chocolate Cake mix but I didn't have any in the pantry so decided to try it with Carrot Cake mix instead. I used a bit less Chocolate then the original recipe called for as I found it was too much. I like to experiment with different flavors and see what I come up with. This is such a great tasting treat that everyone will love.
prep time10 Min
cook time45 Min
FOR THE CAKE
carrot cake mix
1 1/2 c
semi-sweet chocolate chips
FOR THE FILLING
caramels (any flavor)
How To Make
Preheat oven to 350F degrees.
Line a 9 x 13 baking dish with parchment and use a nonstick cooking spray to stop it from sticking to the parchment when done.
In a medium bowl, combine cake mix, 1 cup of evaporated milk and 1/2 cup of melted butter until smooth. No need to use a mixer just use a wooden spoon.
Mix until well combined and the batter will be thick.
Spread HALF of the batter into the baking pan and reserve the remaining half until a bit later.
Put bottom of the bars into the oven and bake for 15 minutes.
While this is baking, go ahead and start making the caramel filling.
In a small/medium sauce pan and over medium heat, combine the caramels and 1/3 cup of evaporated milk.
Stir frequently until all the caramels are melted and it is smooth and there are no chunks of caramel left.
When the bar bottom is finished baking (it won't be fully cooked so don't worry), take it out of the oven and sprinkle the 1 1/2 cups of chocolate chips over it. (do not spread)
Drizzle the prepared caramel sauce you just made over top.
Take the rest of the cake batter and drop by teaspoonfuls onto the caramel/chocolate layer.
Bake for an additional 25 - 30 minutes. Remove from the oven and let rest until a bit cooler before cutting. This allows the caramel/chocolate sauce to set.
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