Tuesday, March 9, 2010
Chocolate & Caramel bars
I was in charge of dessert this month for Ronald McDonald House dinner. I knew I wanted to make some type of bar b/c I wouldn't have time to make a bunch of cookies. I also knew I had a box of yellow cake mix in my pantry.
So off to bettyCrocker.com. (I love the Internet, could be why I work in that field). These little beauties were the first thing that caught my eye. Enough so much that I decided to make two batches-one for RMH & one for my co-workers birthday.
Chocolate & Caramel Oatmeal Bars
1 package Betty Crocker® SuperMoist® yellow cake mix
3/4 cup butter or margarine, softened
2 cups quick-cooking oats
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
1 jar (12.25 ounces) caramel topping (1 cup)
1 tablespoon Gold Medal® all-purpose flour
1. Heat oven to 350°. Line bottom and sides of rectangular pan, 13x9x2 inches, with aluminum foil. Spray foil with cooking spray.
2. Beat cake mix, butter and egg in large bowl with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 1/2 cups oat mixture. Press remaining oat mixture in bottom of pan. Bake 14 to 18 minutes or until light golden brown.
3. Sprinkle chocolate chips and walnuts over hot crust. Mix caramel topping and flour in small bowl; drizzle evenly over chocolate chips and walnuts. Sprinkle reserved oat mixture over top.
4. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows.
In all seriousness, I had everything in my pantry for these, even the caramel sauce. These would be great for a potluck or picnic.