I love chocolate. If I have to pick a favorite dessert or treat, chocolate wins almost every time. Unless we’re choosing ice cream flavors, where I surprisingly pick vanilla.
Due to my love of chocolate, I have quite the collection of chocolate desserts and treats. Caramel morsel bars are one of those chocolate recipes that I love because they are made in easy bar form. There’s no scooping of cookies or cutting things out. Simply assemble these bars in a 9×13 pan and your dessert is ready!
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Not only are these bars decadent, but they are really very simple to make. They start with a cake mix base and some extra chocolate chips are added later. The caramel layer between the crust and topping makes these bars a gooey, delicious, chocolate treat!
Another reason to like these bars is that you can make them ahead of time and freeze them for a later occasion. We have been doing that in my family for years. Simply cut them into individual bars first before freezing. You’ll be delighted with how well these freeze.
Have I convinced you to try this caramel morsel bars? Add this recipe to your list of chocolate desserts. It’s a keeper!
1 package (12 ounces) caramels
2/3 cup evaporated milk
1 box (18.5 ounce) German chocolate cake mix
1/2 cup melted margarine or butter
1 cup chopped nuts, such as pecans
1 cup (6 ounces) semi-sweet chocolate chips
Unwrap caramels. Combine caramels and 1/3 cup evaporated milk in the top part of a double boiler. Cook over hot (not boiling) water until caramels are melted. Set aside.
Combine cake mix, margarine, remaining 1/3 cup evaporated milk and chopped nuts in a large mixing bowl. Mix well.
Press half of cake mixture into a well grease and floured 9×13 pan. Reserve remaining dough for topping.
Bake cake mixture “crust” for 6 minutes at 350 degrees. Remove from oven. Sprinkle chocolate chips over crust. Spread caramel over chocolate chips. Crumble remaining dough and arrange over the top of the caramel mixture. Return to oven and bake for 15 to 18 minutes.
Cool. Cut into squares and serve. Makes about 3 1/2 dozen (or more) depending on how big (or small) you cut the bars.
The original recipe called for 14 ounces of caramels, but over the years, bags continue to shrink. Last time I made these bars, I used the now 11 ounce bag of caramels and the recipe turned out just fine. Of course, if you’re a caramel lover and want to add a couple extra ounces of caramel, go right ahead!
The nuts can be omitted if you are not a nut person, but they do help hold the chocolate cake mixture together. If the nuts are chopped finely, it is hard to pick out the nut flavor in these bars – even for someone who doesn’t like nuts in their chocolate (like me!).
If you want to freeze the bars, allow them to cool and then cut. Arrange bars in freezer safe containers, with wax paper between layers of stacked bars. Caramel morsel bars freeze very well, allowing you to bake your treats ahead of time and enjoy them later!