Carrot Caramel Gooey Bars

GwenSanche avatar
By Gwen Sanche
from Cypress County, AB

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.

serves 24
prep time 10 Min
cook time 45 Min
method Bake

Ingredients

  • FOR THE CAKE
  • 1 box
    carrot cake mix
  • 1 c
    evaporated milk
  • 1/2 c
    butter, melted
  • 1 1/2 c
    semi-sweet chocolate chips
  • FOR THE FILLING
  • 11 oz
    caramels (any flavor)
  • 1/3 c
    evaporated milk
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How To Make

  • 1
    Preheat oven to 350F degrees.
  • 2
    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.
  • 3
    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.
  • 4
    Mix until well combined and the batter will be thick.
  • 5
    Spread HALF of the batter into the baking pan and reserve the remaining half until a bit later.
  • 6
    Put bottom of the bars into the oven and bake for 15 minutes.
  • 7
    While this is baking, go ahead and start making the caramel filling.
  • 8
    In a small/medium sauce pan and over medium heat, combine the caramels and 1/3 cup of evaporated milk.
  • 9
    Stir frequently until all the caramels are melted and it is smooth and there are no chunks of caramel left.
  • 10
    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)
  • 11
    Drizzle the prepared caramel sauce you just made over top.
  • 12
    Take the rest of the cake batter and drop by teaspoonfuls onto the caramel/chocolate layer.
  • 13
    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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