Flag Day is this week, so I am going to be sharing a couple of red, white, and blue desserts with you!
Normally this recipe just calls for a yellow or white cake mix. However, Pillsbury has a Funfetti cake mix that has red, white, and blue sprinkles (and stars) in it, so I decided to use that instead!
One quick note: I always line my baking pans with aluminum foil. In this recipe, be aware that the caramel sticks to the foil and it doesn’t peel away cleanly. There were comments left on the Betty Crocker site, saying that the bars release much better if you just bake directly in the pan (vs. using aluminum foil). Keep this in mind when preparing your baking pan!
Festive Chocolate Caramel Bars
Recipe Adapted from Betty Crocker
Prep time: 15 minutes Bake time: 32-37 minutes
1 box (18.9 oz.) Pillsbury Stars and Stripes Funfetti cake mix (or any yellow or white cake mix)
1 jar caramel topping (ice cream sauce)
2/3 cup butter, softened
1 egg
2 cups quick-cooking oats
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with aluminum foil and spray with cooking spray. Set aside.
In a small bowl, combine the caramel sauce with 1 tablespoon cake mix (without the sprinkles). Stir to combine. Set aside.
In a medium-sized mixing bowl, combine the cake mix, butter, and egg. The mixture will be thick and crumbly. Stir in the oats and the cake sprinkles and mix well. Reserve one cup of the mixture. With the remaining mixture, press it evenly on the bottom of your prepared pan (lightly greasing your hand, using a disposable glove, or using a piece of plastic wrap, will all help in smoothing the mixture). Bake for 12 minutes or until lightly golden.
Remove from the oven and sprinkle on the chocolate chips. Evenly pour the caramel over the chocolate chips, leaving about 1/2 inch along the edges. Crumble on the remaining cake/oat mixture. Return the pan to the oven and bake for an additional 20-25 minutes. Remove from the oven and let cool. Enjoy!
Made with love, not calories!
