Betty demonstrates how to make Caramel Bar Cookies for the Easter Table. These delicious cookies may be cut into squares or rectangles, depending on the number of servings desired.
|Yellow cake mix||1 Packet|
|Vegetable oil||1/2 Cup (8 tbs)|
|Evaporated milk||1/3 Cup (5.33 tbs)|
|Butter||1/3 Cup (5.33 tbs)|
|Caramel bits||11 Ounce (melting bits)|
|Confectioner's sugar||1 2/3 Cup (26.67 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Semi||sweet chocolate chips|
Using a pastry blender,combine dry cake mix, oil, and egg in a large bowl.
Spread evenly in bottom of a 13-inch by 9-inch by 2-inch baking dish.
Bake at 350 degrees (F) for 15 to 20 minutes until golden brown.
Remove from oven and set aside.
For the filling
Combine caramel bits and evaporated milk in a small saucepan. Heat over low heat until melted, stirring constantly.
Add butter and stir until melted.
Remove from heat. Stir in confectioner's sugar and pecans.
Spread over warm crust.
For frosting, sprinkle chocolate chips over top. Gently spread in a very thin layer over caramel filling.
Let Caramel Bar Cookies cool to room temperature, then cover with plastic wrap and refrigerate until serving time.
Serve lightly warm, or after they have been chilled. Cut into squares or rectangles, as desired.
Serving size Complete recipe
Calories 4583Calories from Fat 2555
% Daily Value*
Total Fat 303 g466.2%
Saturated Fat 91 g455%
Trans Fat 0 g
Sodium 1078 mg44.92%
Total Carbohydrates 485 g161.7%
Dietary Fiber 10 g40%
Sugars 440 g
Protein 23 g46%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet