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Chewy Caramel Bars


  • 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


  • 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.

Nutrition Facts

1 each: 173 calories, 8g fat (4g saturated fat), 8mg cholesterol, 177mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.


Average Rating:
  • december7
    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.

  • delowenstein
    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

  • Teresa77469
    Aug 9, 2012

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

  • Teresa77469
    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.

  • voodoowitch
    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.

  • dloan
    Oct 14, 2011

    I loved these and so did my husband and my co-workers. The batter was thick, but if you spray a spatula with non-stick cooking spray and use that to spread the batter, it's much easier. I also lined my pan with foil completely, then a layer of parchment paper. I was able to lift out the foil and allow the bars to cool with virtually no clean up of the pan needed! Definitely making them again!

  • CakePops
    Oct 11, 2011

    The batter is way to thick and sticky and almost impossible to spread. I wouldn't make it again because of the frusteration. They don't taste bad but they are nothing special and I would not make them again.

  • ericajo2001
    Feb 20, 2011

    I was expecting these to be super easy to make, but instead they caused much frustration because the batter was so hard to spread. They tasted okay, but nothing special.

  • sam52687
    Feb 9, 2011

    When I made these they turned out more like a cake than a "bar"...they were super delicious and favorite of friends&family! Easy to make!!

  • housebunny715
    Sep 26, 2010

    The batter was extremely sticky and difficult to spread into the bottom of the pan. The melted caramel from the Rolos made them like cemented to the pan.

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