It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chocolate Toffee Caramel Bars
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- #69315
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 package (18 ounce size) butter cake mix
1/3 cup oil
2 eggs
6 ounces chocolate chips
6 ounces vanilla milk chips
3 chocolate-covered toffee candy bars, cut up (e.g., Heath)
1/2 cup butter or margarine
32 vanilla caramels, unwrapped
1 can (14 ounce size) sweetened condensed milk
directions
Heat oven to 350 degrees F. Grease a 13" x 9" pan.
In a large bowl, combine cake mix, oil and eggs, blending well. Stir in chocolate chips, vanilla chips and candy bar pieces (Mixture will be thick).
Press half of mixture in bottom of greased pan. Bake at 350 degrees F for 10 minutes.
Heat caramels, butter and sweetened condensed milk until caramels and butter melt. Stir together to blend.
Pour half mixture over the warm layer in the pan. Sprinkle the other half of the cake mixture over the caramel layer and drizzle remainder of the caramel mixture over the top.
Return to the oven and bake until the edges start to brown. Let cool and cut into bars.
Recipe Source: The Pillsbury 37th Annual Bake Off
added by
rcook
nutrition data
288 calories, 15 grams fat, 37 grams carbohydrates, 3 grams protein per serving.
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