Chewy Caramel Bars Recipe
Chewy Caramel Bars Recipe photo by Taste of Home

Chewy Caramel Bars Recipe

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3.5 11 14
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From Harbor Beach, Michigan, Debra Davidson-Cregeur shares one of her favorite recipes. She writes, “There are always requests for this recipe wherever it goes!”
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES:24 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES: 24 servings


  • 1 package yellow cake mix (regular size)
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup butter, melted
  • 1/2 cup chopped nuts
  • 36 Rolo candies, halved

Nutritional Facts

1 bar equals 173 calories, 8 g fat (4 g saturated fat), 8 mg cholesterol, 177 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.


  1. Preheat oven to 350°. In a large bowl, beat the cake mix, milk and butter until blended (batter will be thick). Stir in nuts. Press half of mixture into a 13x9-in. baking pan coated with cooking spray. Bake 10-12 minutes or until set.
  2. Place candies, cut side down, over crust. Drop remaining batter by tablespoonfuls over the top. Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Chewy Caramel Bars in Simple & Delicious September/October 2007, p48

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Reviewed Aug. 29, 2014

"I wish I would have looked at the reviews and the corrected recipe before I made these bars. My copy of the recipe said to bake 15-20 minutes before placing candy on top . I baked them 15 minutes and guess what, they burned on the bottom. Also this is bland as is. I bought more Rolo candy and will be making some adjustments to the ingredient list."

Reviewed Jun. 1, 2013 Edited May. 1, 2014

"This is a recipe I've turned to time and again! I've adjusted this recipe of course by adding 1/2 cup packed brown sugar & replacing the nuts with 1/2 cup chocolate chips (semi-sweet), 1 tsp. vanilla extract & using 1/2 cup butter, melted. I also greased and floured the baking pan to allow for easier removal! This recipe is a winner! Dawn E. Lowenstein"

Reviewed Aug. 9, 2012

"I just posted a review on these and forgot to click on the stars. I would give it a 4 star."

Reviewed Aug. 9, 2012

"I just made these bars, and they tasted great. The batter is very sticky but once you get around that, its not too bad. I was going off of a copy of this recipe that a friend gave me so I did not have a photo of the finished bars, and in the instructions it does not say to put the rolo pieces on when its warm or when it has cooled down. So I put them on when the bottom part was right out of the oven. Once I put the top layer of cake batter down, I spread the whole thing out with a spatula which was really easy since they were warm. My only comment on that is, the filling got too flat and was hard to see it when they were cut. Tasted fine was would have like to see the actual layer of rolo. Making them again, I would let the bottom layer cool first, then put down the rolo's so it would be more defined. But they were good."

Reviewed Jun. 27, 2012

"I made these in 2007 when I got my issue and I happened to be going through it and remembered how awful these were. They are not worth the effort it takes to try & spread out the batter and once cooked they cemented themselves to the pan. What a waste of ingredients."

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