Dark Chocolate Caramel Bars

Chocolate and caramel are such a great combination! And I’m very partial to dark chocolate so I love these Dark Chocolate Caramel Bars! This is a really good and easy recipe—it uses cake mix as part of the ingredients for the yummy chocolatey crust, so it’s simple to put together. I usually prefer making things from scratch, but sometimes a mix comes in handy if you’re in a time crunch. And these bars are so good you may not mind that they’re made with cake mix!

I usually use pecans in this recipe, but you can use walnuts if you prefer (when making them this time, I used a little of both). And of course you’ll need dark chocolate chips, a bag of Kraft caramels, and chocolate cake mix, plus a few other ingredients. When you’re in the mood for a very chocolatey, chewy, caramel treat, this is a great recipe to try! Save some time by unwrapping the caramels ahead of time before you make these!

Dark Chocolate Caramel Bars

  • Servings: 16-20
  • Difficulty: easy
  • Print


Makes a 9 x 13″ pan of bars

1 (5-ounce) can evaporated milk, divided
1 (11-ounce) bag Kraft caramels, unwraped
1 (15-ounce) box chocolate cake mix with pudding in the mix
1/2 cup (1 stick) butter, melted
1 1/2 cups chopped pecans or walnuts, divided (or a mix of pecans and walnuts)
1 1/2 cups dark chocolate chips, divided

Preheat oven to 350˚F. Unwrap caramels and melt them with 1/3 cup of the evaporated milk in a saucepan over low heat, stirring frequently until caramels are completely melted. Remove from heat; set aside.

Mix remaining evaporated milk, the dry cake mix, and melted butter in a large bowl. Press half of the cake mixture firmly onto the bottom of a greased 9 x 13-inch baking pan to form crust. Bake 8 minutes, then remove from oven.

Sprinkle 1 cup of the chopped nuts and 3/4 cup of the dark chocolate chips over the crust. Drizzle evenly with melted caramel mixture. Top with teaspoonfuls of the remaining cake mixture, pressing gently into the caramel mixture (you can use the back of your spoon to do this). Sprinkle with the remaining 1/2 cup of nuts and 3/4 cup dark chocolate chips.

Put back in the oven and bake an additional 16 to 18 minutes, until lightly browned. Cool completely in pan, then cut into bars.

Note: if you want to eat these warm (they’d be great with some ice cream on top!) wait about 20 to 30 minutes before cutting them so they won’t be so gooey. For less gooey bars, wait about an hour before cutting them, when they’ve cooled more. Be sure not to wait more than a few hours before cutting them; if you do, they will be harder to cut since the caramel and bottom crust will harden some. Also, It may be a little tricky to get your first piece out of the pan without it crumbling a bit, but once that’s out, the rest of your bars should come out easily!

Recipe from NancyC | nancy-c.com

The combination of dark chocolate, nuts, and caramel is so yummy! What’s your favorite chocolate-and-caramel dessert?

Sharing at Weekend Potluck, Wonderful Wednesday HammersnHugs, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul, Silver Pennies Sundays, Happiness is Homemade.


10 thoughts on “Dark Chocolate Caramel Bars

  1. Miz Helen

    Thanks so much for sharing with us at Full Plate Thursday, 511. We will be live for our special Thanksgiving Edition on Tuesday this week, be sure and stop by! Hope you have a very special Thanksgiving!
    Miz Helen



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