Fortunately (I think…) I cut them into small squares, and they are very sweet, so one little square was enough to satisfy my craving at any given time. And the co-workers that can usually devour my goodies in one workday took three days to finish these off! Chocolate, caramel, and more chocolate…yes please!!
I’m warning you though, these little devils are addictive. So much so that I started calling them Devil Bars!!! Evil, tempting things. It takes a little time to melt the caramels, but it is totally worth it. Totally. Next time I make them, though, I will not be letting them sit in my apartment for more than a night. I just don’t trust myself. They call out to me; beg me to have just one more. It’s cruel really.
You, however, probably have more self-control than I do. Or spouses and children to share them with. I am weak. I need help. Since this is a Betty Crocker recipe, and they are Devil Bars, does that make Betty the Devil? Hmm…something to consider. But in the mean time, you should get in the kitchen this weekend and make these. But don’t blame me if you can’t stop eating them. I warned you.
Source: Betty Crocker
- 3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 2/3 cup baking cocoa
- 1 egg, beaten
- 1 1/2 cups firm butter or margarine
- 1 1/2 cups chopped walnuts
- 2 cups semisweet chocolate chips
- 48 caramels
- 2 (14 oz) cans sweetened condensed milk
- 1 cup semisweet chocolate chips
- 1 tsp shortening or vegetable oil
Heat oven to 350 degrees F and line a 11×13 pan with foil, allowing the foil to hang over the edges.
- In a large bowl, combine the flour, brown sugar, cocoa and egg. Using a pastry knife or two table knives, cut in 1 1/4 cups of the butter until it looks like crumbs.
- Now, if you are using the walnuts, stir them in. Set aside 3 cups of the mixture and press the remaining amount into the bottom of the prepared pan to form the crust. Sprinkle the 2 cups of chocolate chips over the top of the crust, as evenly as possible, and bake for 15 mintues.
- While the crust is baking, combine the caramels, 1/4 cup butter, and sweetened condensed milk in a heavy 2-quart saucepan, over low heat, stirring constantly until melted.
- When the crust is done, remove from the oven and pour the caramel mixture over the top. Sprinkle the reserved crumb mixture over the top, return to the oven and cook an additional 20 minutes.
- Remove from the oven and allow to cool completely, about 2 hours.
- To make the glaze, melt 1 cup of chocolate chips and the shortening or oil in a small, microwave-safe bowl on high heat for 1-3 minutes in the microwave, stirring halfway through heating time, until melted and thin enough to drizzle.
- Use a spoon to drizzle the glaze over the bars. Allow the glaze to harden some (you can put in the fridge to speed this process).
- Use the overhanging foil to remove from the pan easily onto a cutting board, and cut into small bars. Trust me, you want small 🙂 12 rows by 6 is a good suggested size. You’ll get about 72 bars out of it.