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One Hundred Thousand Calorie Bars

One Hundred Thousand Calorie Bars

Maureen Worman

Maureen Worman

A rich tasty treat. They're quick and easy to make, chock full of calories but oh so divinely delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  2. Combine the cake mix, butter and 1/3 cup of the evaporated milk. Spread 1/2 of this mixture into the prepared pan.
  3. Melt the caramels with the remaining 1/3 cup evaporated milk.
  4. Bake for 3 minutes at 350 degrees F (175 degrees C).
  5. Sprinkle the chocolate chips and chopped nuts over the baked mixture. Drizzle the caramel over the top then pat the remaining 1/2 of the batter on top. Bake an additional 20 minutes.
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Reviews

I M Cookie
239

I M Cookie

9/5/2006

I'm a baker and have been making this bar for years. Here's how we make it: Don't melt the butter. Pecans instead of walnuts, use a 14 oz. bag of caramels. Put 2/3 of the batter in the pan and bake about 6-8 min.(not 3) until the top is no longer dark and shiney. Pour caramel over then sprinkle the chips on top. Spoon small mounds of remaining batter over the top. Return to oven 6-8 min. You may have to adjust baking time the second time depending on your oven. It's also best to let it sit for several hours or overnight for before cutting.

Stephanie M.
40

Stephanie M.

12/31/2006

Oh my! I made these for the holidays and people loved them, even if most thought these were brownies. I used Swiss chocolate cake mix because I could not find German. Also, I used caramel spread (like kids put on toast) instead of the melted caramels. This was easy and tasted great. I was sure that I did not have enough "dough" to cover for the top layer but the cake batter spead nicely while baking and they turned out perfect.

COURTNEYGRIFF
37

COURTNEYGRIFF

8/4/2007

Mmmmmmmmmmmmmm good! I messed up the dough and only added 1/3 cup of evap milk. I baked the dough for about 10 minutes- until the top was no longer shiny. When I melted the caramels in the microwave, I added 2/3 cup evap milk (to make up for what I didn't put in the batter originally), poured that over the baked dough, sprinkled the choc. chips on the caramel, sprinkled the nuts over that (used walnuts) and then plopped 'piles' of remaining batter over the toppings- didn't try to spread it out at all. I ended up cooking this for much longer than the recipe states- started with 15 minutes and checked it 5-10 min. intervals until it wasn't 'jiggly' anymore- I think I ended up cooking it for about 35 minutes. Keep an eye on it as it's cooking and you'll be ok. These are DECADENT and delicious!!!!!!!!! Thanks for a great dessert!!

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