Make the bar dough

• Preheat oven to 350 degrees.
• Melt butter in a medium bowl. Add the entire box of chocolate cake mix and stir until combined. Batter will be thick.
• Spread ½ of the batter throughout a greased 9×13 pan. Use your fingers or the back of a measuring cup to evenly press the mixture down until the bottom of the pan is covered. Bake for 8-10 minutes. Set aside the remaining batter.

Make the caramel filling

• Pour the evaporated milk into a medium to large bowl and heat in the microwave until hot, but not boiling (30 second increments).
• Add the caramels to the hot milk and stir until smooth. Place the mixture back in the microwave in 20 second increments if the caramel isn’t melting, stirring well after each increment (it’s OK if there are a few un-melted caramel bits).

Put it all together

• Spread the caramel mixture evenly over the baked chocolate crust.
• Sprinkle all of the chocolate chips evenly over the caramel layer.
• Sprinkle the remaining batter over the top of the caramel and chocolate chips, grabbing small pieces with your fingers to sprinkle pieces throughout the pan.
• Bake for an additional 12-15 minutes. Remove from oven and allow them to cool in the pan.
• Make sure that the bars cool to room temperature before cutting into them, otherwise the caramel will run.

  

  

  

For all of Jackie’s tips and tricks to perfect this recipe, visit her website here!