"A Welsh treat, made easy by the use of a box cake mix. Most Welsh Caramel bars are more like Millionaire's Shortbread - these are way different! By Kristen Ashley's Auntie Bec."

Original recipe yields 16 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

1 package (14 ounce) caramels, wrapped (in America, use Brachts or Kraft, unwrapped)
1/3 cup evaporated milk
1 package (15.25 ounce) German Chocolate Cake Mix

3/4 cup melted butter
6 ounces chocolate chips
1 cup nuts (or not)

Nutritional

Serving Size: 1 (86.5 g)
Calories 353.9
Total Fat - 24.1 g
Saturated Fat - 9.7 g
Cholesterol - 76.2 mg
Sodium - 608.4 mg
Total Carbohydrate - 29.4 g
Dietary Fiber - 1.2 g
Sugars - 12.3 g
Protein - 8.3 g
Calcium - 83.1 mg
Iron - 4.3 mg
Vitamin C - 0.8 mg
Thiamin - 0.2 mg

Step 1

Preheat the oven to 350 degrees F or 18 degrees C.

Step 2

Grease and flour a 9 inch square baking pan. If desired, line the pan with overhanging parchment, to make slicing easier.

Step 3

Unwrap the caramels. In a heavy-bottomed pan, melt the caramels in the evaporated milk over low heat. Stirring frequently.

Step 4

Combine the cake mix and the melted butter in a bowl. Start by stirring, but in the end you'll probably need to use your hands! Press HALF of the dough into the bottom of the baking pan and bake for 6 minutes.

Step 5

Remove from oven and sprinkle the chocolate chips over the crust. Next, pour and spread the caramel over all. Don't worry about spreading, usually pouring all over as much as possible does the trick. Crumble the remaining dough evenly over the top. If using nuts, sprinkle those over the top.