Thursday, March 29, 2007

White Chocolate Macadamia Caramel Bars

These melt in your mouth . . . they are so good.


1 box Betty Crocker SuperMoist yellow cake mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/2 cup butterscotch caramel topping
1 package (18 oz) Pillsbury Ready to Bake! Big Deluxe Classics refrigerated white chunk macadamia nut cookies


Heat oven to 350 degrees. In large bowl, beat cake mix, oil, water and eggs with electric mixer on low speed until smooth. Spread in ungreased 13 x 9 pan. Bake 15-18 minutes or until top is golden brown. Remove partially baked crust from oven. Pour caramel topping (warmed) over crust. Crumble cookies over crust. Bake another 18 minutes or until golden brown. Cool completely. Cut into bars.


Brian Boru said...

I'm almost salivating reading that recipe. You should write a cookbook.

Mary said...

Carol, welcome to the wonderful world of blogging! I'm so excited that you are sharing your AMAZING recipe collection with us. Every time we visit I come home with a new arsenal of fantastic recipes. So glad you're here! This recipe sounds soooo de-licious (as Ruth would say).

Janey said...

Carol, these look SOOOO GOOD! Will you post your Corn Chowder recipe too?

Heather said...

ew-la-la...these look yummy. if only we could all take photos that made food look so scrumptious. and if only i could make a recipe that would actually work out for me. :) so glad you posted some recipes Cong!

Mary said...

I made these for our Priesthood Session party (is it a party if it's just me and the kids? Isn't that just a normal day?). Anyway, they are amazing!!! So yummy. I had to go to a couple of stores to find all the ingredients (blasted Wal-Mart and their lack of food), but it was well worth the effort. Thanks Carol!

Wade said...

Ok, I'm makin' these!