Mint Chocolate Chip Icee

We had a girls night out with the wonderful ladies in my ward.  We learned to make a few yummy dishes and watched Lift of Pi.  This dessert is going to replace ice cream at my house. 


About 2 tbsp maple syrup (adjust to taste)
Handful of spinach
1/2 avocado
Capful of mint flavoring or fresh mint
2 cups of ice

After it's all blended, add a handful of chocolate chips. Blending time depends on the size of chocolate chunks you like.

Granola Bars

I found the original recipe (posted below) on pinterest, but in order to make it a little more healthy I made these changes.  I have wanted to try applesauce in place of the banana, but I haven't gotten around to that yet.  Also, to the original recipe I just like to add everything together and not do the layers. 
1/2 cup butter
1/4 cup brown sugar
1/4 cup mashed banana
1 tea. vanilla
3 cups quick oats
1 cup chocolate chips ( I have used just semi-sweet, and once I mixed semi-sweet and dark chocolate chips)
1/2 cup peanut butter
sesame seeds, nuts, coconut, raisins or craisins etc. (as much as you like)

Instructions
Melt butter in a large sauce pan over low heat. Stir in brown sugar, vanilla, and oats. Cook for 3 to 4 minutes. Then add chocolate chips and peanut butter and other extra mix ins to pan and stir to mix together.
Press into 8x8 dish ( I like to line the dish with either wax paper or plastic wrap, so it is easier to get out of the pan). Refrigerate for about 3 hours.


Original Recipe:

3/4 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla
3 cups quick oats
1 cup semi sweet chocolate chips
1/2 cup peanut butter

Instructions:
Melt butter in a large sauce pan over low heat. Stir in brown sugar, vanilla, and oats. Cook for 3 to 4 minutes. press half of mixture in the bottom of a buttered 8x8 dish.
In microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended. Pour the chocolate peanut butter mixture over the crust, reserving a couple spoonfuls to drizzle over the top.
Sprinkle the remaining oat mixture over chocolate and peanut butter, pressing gently to form a crust. Drizzle the remaining chocolate and peanut butter over the top of the bars.
refrigerate for 3 hours.

No Bake Cookies

Yes I know, you all probably don't need a recipe for no bake cookies. BUT, I really don't know if I've ever made them, and if I did it was not memorable enough to implant in my brain so I decided to find a recipe and try making them myself.

I found this recipe via a serach on pinterest.com for no-bake cookies. I think the picture was the decided factor on choosing this recipe, and the fact that it had been re-pinned a bunch of times.

Chocolate Oatmeal No Bake Cookies
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Hot Fudge Sauce

There are a lot of versions of this homemade chocolate sauce out there...this one works well for us. Spoonfuls from the container (in between hot fudge sundaes) are allowed ;).

In large saucepan (to give room for chocolaty simmering)
Melt:
1/2 c. butter
1 c. semi-sweet chocolate chips

Take off stove and add:
1 13oz. can evaporated milk
1 tsp. vanilla

Mix well (I use a wisk) then return to stove and add:
4c. powdered sugar

Cook on med/low until thickened and sugar has dissolved. Let it boil for 3-5 minutes. Store in jars in the fridge after cooling.

(The directions are a little zany, but just copied from my old recipe from the box.)

Hot Chocolate

I thought this would be a perfect recipe to share for Christmas:

Hot Chocolate

• 2 1/2 cups whole milk

• 2 cups half-and-half

• 4 ounces bittersweet chocolate, chopped

• 4 ounces milk chocolate, chopped

• 1 tablespoon sugar

• 1 teaspoon pure vanilla extract

• 4 to 5 vanilla beans or cinnamon sticks, for garnish

Directions

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar and vanilla extract and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Candy-bar Bars

I was given this recipe from a woman in my ward, and I thought it turned out super yummy! You can use your left over Halloween candy for this recipe.

1 chocolate cake mix
2/3 cup evaporated milk
1/3 cup melted butter
1 cup chopped nuts (I used 1/2 cup pecans)
3 2.6 ounce chocolate covered peanut-carmel-nougat bars or 6 Reeses peanut butter cups, chopped

Directions:
1. Preheat oven to 350 degrees. Lightly grease 9X13 baking pan. In a large mixing bowl beat together cake mix, evaporated milk, and butter until well mixed. Stir chopped nuts into mixture.

2. Spread half of the mixture into prepared pan. Bake for 10 minutes. Sprinkle with chopped candy bars. Drop remaining cake mixture over candy. Bake about 15 minutes more. Cook on a wire rack. Makes 36 servings.

Marble Squares

I got this one from one of Jeff's summer intern's wife Natalie Whittaker. I like her for several reasons. One is we both like Guittard brand chocolate chips apparently as you will see below.

This is one of those desserts that you keep going back to the pan all day long and taking a small sliver and before you know it half of the pan is gone and you accuse the kids of eating it only then you realize that you don't allow the kids to get into the brownies without your permission and then you feel bad for two reasons - accusing your kids of doing things they didn't do AND eating garbage all day long. It's really a lose-lose situation here people. Or, just share them with your kids. Either way...

Make them anyway. They are that good.

Combine, mix well and set aside:
1 (8 oz) package cream cheese (works best if it is softened before you mix it)
1/3 cup sugar
1 egg

In a medium saucepan, bring to a boil:
1/2 cup margarine
2 (1 oz) squares unsweetened chocolate
3/4 cup water

Sift together dry ingredients into a large bowl:
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda

Add to the dry ingredients:
saucepan ingredients (margarine, chocolate, and water)
2 eggs
1/2 cup sour cream

Mix well and pour into a large cookie sheet with sides.

Drop spoonfuls of cream cheese mixture atop the brownie mix. Cut through with a knife to marble.

Top with chocolate chips. I prefer the Guittard Brand. Semi-Sweet. (*tip from Mary - don't use whole bag - it will make the brownies overflow in your oven. Every time. Really.)

Bake at 375 for 25-30 minutes.

Healthy Chocolate Chip Cookies

I have not personally made these, but one of my friends made them and I tried them and they were good. Be advised, do not eat too many at one time.

Nonstick cooking spray

1 cup firmly packed light or dark brown sugar

3/4 cup trans-fat-free soft tub margarine spread (I would probably still use real butter, because margarine is nasty)

2 large egg whites

2 teaspoons vanilla

1 can chickpeas, strained and rinsed

2 cups semisweet chocolate chips

2 cups flour

1/2 cup old-fashioned oats

1 teaspoon baking soda

1/4 teaspoon salt

1. Preheat the oven to 350. Coat a baking sheet with cooking spray.

2. In a large mixing bowl beat the sugar and margarine (butter) until smooth. Beat in egg whites and vanilla, then add chickpeas and chocolate chips. Add flour, oats, baking soda, and salt and mix just until it is all mixed together.

3. cook for 11 to 13 minutes; do not overbake.

Homemade Chocolate Glazed Donuts

Holy Moly! These were GOOD! Well, we thought so anyway. All the praise goes to Jane. Bless her google reader sharing little heart! So, thanks Jane!!

I really don't fry food that often. Really. But then I saw this recipe and kind of had to try it. Try them. You'll love them. They were that enjoyable. You'll have to guess if I used soy milk or Earth Balance (what the?) or food coloring. Okay, some of you might like the food coloring, but can I just say that it freaked me out? It totally did. Scared the dickens out of me. I also didn't let it rise long enough in a "comfy" place (either time - mostly because my kitchen was cold as ice) and they were just fine...


Here's the link.

•One 1/4-ounce package active dry yeast
•2 tablespoons warm water (98 degrees)
•3/4 cup warm soy milk (or milk)
•2-1/2 tablespoons margarine or butter
•1 egg
•1/3 cup granulated sugar
•1 teaspoon salt
•2-3/4 cups all-purpose flour
•3 cups vegetable or canola oil
•I also added a bit of food coloring for fun


•In a medium bowl, dissolve the yeast in the warm water.
•Add the soy milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
•Add half the flour and mix for 30 seconds.
•Add the remaining flour and knead the dough with flour-dusted hands until smooth. (I did the whole thing in the Kitchen Aid)
•Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.
•Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
•If you don't have a doughnut cutter, simply use a drinking glass about the same diameter as a 14-ounce can. You should be able to get about 12 to 14 donuts this way.
•Now it's time to get creative -- it's time for the holes! Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.
•Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size (about 30 to 45 minutes).
•Heat the vegetable oil in a large frying pan over medium heat (to about 350 degrees). It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly. I also found it helpful to place a small carrot in the oil while frying -- prevents burning, I've heard.
•Fry each doughnut for about 30 seconds per side, or until light golden brown -- the color is key.
•Cool 5 minutes on paper towels


CHOCOLATE GLAZE

What you'll need . . .(NOTE: I found that this made WAY too much glaze, but it's what the original recipe calls for . . . I'd advise making half, but it's up to you.)

•5 1/3 tablespoons Earth Balance or butter
•2 cups powdered sugar
•1/2 teaspoon vanilla extract
•1/3 cup hot water
•1 cup semisweet chocolate chips




Love note from Mary... or just a note. Take it however you want.

I didn't want my glaze as thick as hers was pictured so I didn't add quite as much chocolate and was happy with the result. Still plenty chocolaty and gooey, but not pasty/thick like frosting. Anyway, take it or leave it and I'll never know unless you bring me some. You should make them though...

Easy Oreo Truffles

Easy OREO Truffles

(totally, directly copied from KraftFoods.com)


What You Need!

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It!

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Kraft Kitchens Tips
How to Easily Dip Truffles-To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

Special Extra-Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.

How to Soften Cream Cheese-Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Vegan Chocolate Mousse

This recipe sounds weird, especially if you're not a vegan. BUT, I'm not a vegan, and I just happen to be obsessed with soy products, so I'm lovin' it. PLUS, it seems healthy somehow....

Vegan Chocolate Mousse Recipe

1/2 cup organic chocolate soy milk
9 or 10 ounce bag of semisweet vegan chocolate chips (NOT carob chips)
12 ounces silken tofu
1 teaspoon natural pure almond extract

Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips.

You can melt the chocolate chips in a double boiler or microwave. In the microwave, just melt in 30 second increments, and stir between each.

Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the almond extract. Taste and adjust for flavor, adding a bit more extract if needed.

Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better.

Warm Nutty Caramel Brownies

These are the best brownies that I have ever had. Jen and I both agree. Hope you enjoy them as much as we did. This is my first time posting to the recipe blog, so I hope I did everything right. Enjoy!!


Warm Nutty Caramel Brownies


1 pkg. (12oz) semi-sweet chocolate chips, divided

1 pkg. (18-21oz) brownie mix (plus ingredients to make cake-like brownies)

3/4 cup packed brown sugar, divided

1 cup salted mixed nuts, divided (any kind you like)

5 rolls of Rolos (40 pieces total), divided


1. Preheat oven to 375 degrees. Grease 9x13 pan. Chop 1-1/2 cup chocolate chips. Combine brownie mix, water, oil, eggs and additional 1/4 cup brown sugar. Fold in chopped chocolate. Pour batter into pan and spread evenly.


2. Chop nuts. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, cut 16 Rolos into quarters. Place remaining 1/2 cup chocolate chips in microwaveable bowl and microwave on high 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.

4. Remove pan from oven. Immediately press remaining 24 Rolos evenly into brownie in four rows of six caramels each. Sprinkle quartered Rolos and remaining nuts over brownies. Trim corner of chocolate-filled bag; drizzle chocolate evenly over brownies. Serve warm. Serve with ice cream if desired.

Christy

Boston Cream Cupcakes

My obsession with cupcakes continues . . . this time with a cream filling that, frankly, I could eat plain. But then I'd miss out on the Sinful Chocolate Ganache frosting. And we can't have that . . . .

Makes 24 cupcakes

1 box yellow cake mix
1 3.4-ounce box instant vanilla-flavored pudding mix
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/2 cup milk
1/4 cup sour cream
Sinful Chocolate Ganache (recipe follows) (don't you love the name of the frosting??)

Prepare cake mix following cupcake directions. Let cupcakes cool completely.

In a large bowl, combine pudding mix, cream, powdered sugar, milk, and sour cream. Beat at medium speed with an electric mixer until stiff peaks form. Spoon pudding mixture into a squeeze bottle that has a long narrow tip (or a decorating bag with a small tip). Insert tip into top of cupcake and squeeze about 1 tablespoon pudding mixture into center of cupcake. (When adding filling, you'll see the cupcake expand. If you add too much filling, the top of the cupcake will start splitting open which is quite easy to disguise with Sinful Chocolate Ganache frosting.) Repeat procedure with remaining filling and cupcakes. Spread Sinful Chocolate Ganache evenly over each cupcake. Store covered in refrigerator.

Sinful Chocolate Ganache
Makes about 2 cups

6 1-ounce squares semisweet chocolate
3/4 cup heavy whipping cream
2 cups powdered sugar

In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Gradually whisk in powdered sugar until smooth. Let mixture cool until it reaches a spreadable consistency (about 30 minutes).

Hot Chocolate Brownies

I found this recipe on http://pickypalate.blogspot.com. Super yummy!
Hot Chocolate Brownies
1/2 cup unsalted butter

2/3 cup half and half or heavy cream (heated in microwave for 30 seconds)

2 Tablespoons hot chocolate mix (I used Ghiradellis)
1 cup all-purpose flour

1/2 cup Hershey's Dark unsweetened cocoa powder

1/2 teaspoon salt (scant)

1 cup granulated sugar

1/2 cup firmly packed brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

Ganache:

1/4 cup heavy cream

1/2 tablespoon unsalted butter

1/4 teaspoon vanilla extract

2/3 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan (or use 11x7 inch) with foil, and spray foil with non-stick cooking spray.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring freguently, for 6-8 minutes, or until light golden brown. Stir in half and half and hot chocolate mix. Stir until well combined. Remove from heat.

In a medium-sized bowl, sift together flour, cocoa powder, and salt.In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes.Reduce mixer speed to low, and gradually add melted butter/hot chocolate mixture, and beat 1 additional minute. Gradually beat in flour, until just combined.

Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack, or do what I did: Cool pan in an ice-water bath; when cool, freeze the pan for an hour or two in the freezer. I think this process gives brownies a better texture.

To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.

*Another option: I froze the brownies for 20 minutes, frosted and cooled at room temp. These are heavenly!*

Grandma's Texas Sheet Cake

This is Grandma Nelson's recipe for Texas Sheet Cake. It is very similar to the Pioneer Woman's Best Chocolate Cake Ever recipe. I do like Grandma's just a bit more. I love this recipe too because it is simple, but so good and nice enough for company.

Texas Sheet Cake
Combine in mixing bowl:
2 c. flour
2 c. sugar
1/2 tsp. salt

For the next step you will need:
1 c. butter
1 c. water
1/2 c. sour cream
4 T. cocoa
2 beaten eggs
1 tsp baking soda
1 tsp vanilla

In a saucepan bring butter, water and cocoa to a boil. Remove from heat. Add eggs, sour cream, baking soda and vanilla. Add to flour mixture. Pour into a large cookie sheet, greased and floured. Bake 20-25 minutes at 350*. Ice while hot.

Icing:
1/2 c. butter
6 T. milk
4 T. cocoa
1 tsp. vanilla
4 c. powdered sugar
chopped nuts

In a saucepan bring butter, cocoa, and milk to a boil. Remove from heat and add powdered sugar, vanilla, and nuts. Ice cake straight from the oven.

Orange Dark Chocolate Muffins

I originally found this recipe here at MILK & COOKIES Blog I was slightly confused by the metric measurements (she's from Australia) so I searched and found this recipe on RecipeZaar which is the same recipe only converted.

Jimmy said these tasted just like an orange stick but in muffin form. We quite liked them. Cheerio matey! Isn't that a lovely photo. Mine didn't quite look as lovely, but were still tasty.

Orange Dark chocolate Muffins
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup caster sugar
1 tablespoon orange zest
1 cup dark chocolate, roughly chopped (I used Semi-Sweet Chocolate Chips)
1 cup plain yogurt (no gelatine) or sour cream **
2 ounces unsalted butter, softened (which is 1/2 cube or 1/4 cup)
2 eggs
2 tablespoons orange juice

Preheat oven to 350°F.

Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.

In another smaller bowl, combine the yogurt, butter, eggs and orange juice until well blended.

Add the wet mixture to the dry mixture and mix until just combined.

Spoon the batter carefully into the greased muffin tin.

Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer. (I baked mine for about 28 minutes)

Remove from oven and cool for 5 minutes. They are ready to serve straight away.

** I used about 3/4 cup sour cream and 1/4 cup yogurt because I didn't have yogurt without pectin.

Chocolate Cupcakes

My roommate Mary McMullin made this recipe yesterday, and I have to say....it makes a world of difference!!!

* Chocolate cake mix (Mary recommends the Devil’s food)
* 4 eggs
* 1/2 c. warm water
* 1/2 c. oil
* 1 c. sour cream
* Chocolate chips

Mix Mix, bake according to package directions. Cover with the most amazing frosting of your choice. (I don't even think the frosting is needed. Unless it's buttercream frosting from Cake Love.) :)

Brownie Footballs

Just in time for the Super Bowl, here's a fun recipe. I can't take credit for it as it is from my cooking idol, Betty . . . Betty Crocker. In her cheesy words, "You’ll score a touchdown at any party when you make these rich chocolaty brownies in this fun shape!" The worst part of the recipe . . . it only makes 12 brownies. I think I'll be making three or four batches!

Prep Time: 30 min.
Start to Finish: 2 hr.
Makes: 12 brownies

1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/4 c water
1/3 c vegetable oil
3 eggs
Football-shaped cookie cutter, 3 1/2 x 2 inches
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting (or I prefer the "Perfectly Chocolate Chocolate Frosting" recipe found at this link: http://alittleofthisandsomeofthat.blogspot.com/2007/05/perfectly-chocolate-chocolate-frosting.html)
1 cup white baking ships
1 T milk
1 T butter or margarine

Heat oven to 350. Line rectangular pan, 13 x 9 x 2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean (which really just means that the toothpick will come out with barely not enough brownie to lick off of it . . . disappointing, yes, but a hopeful sign that the brownies are almost done!). Cool completely, about 1 hours. Remove brownies from pan, using foil to lift. Cut brownies into football shapes, using cookie cutter. Frost footballs with frosting. Place baking chips, milk and butter in small microwavable bowl. Microwave uncovered on medium-high 1 minute; stir. Microwave about 10 seconds longer or until chips are melted. Drizzle melted chips over frosting to look like football laces.

Chocolate Truffle Cake

1 chocolate cake mix
8 oz chocolate instant pudding mix
5 eggs
1 stick of butter, melted
16 oz sour cream
1 bag of chocolate chips

Pre-heat oven to 350
Combine cake and pudding mixes then create a well in the middle of a large bowl. Dump the sour cream, melted butter and eggs in the well.
Use a large spoon (this is so thick that your mixer will fry) mix all of the ingredients together. Pour the entire bag of chocolate chips in and mix again.
Spray bundt pan with some pam and put the batter in it.
Bake 50 - 55 minutes. Once it is done baking let it cool for 10 minutes then flip the cake out.
This cake does not need any frosting, but some fresh whipped cream or ice cream makes it yummy. You can eat it right away but it is REALLY REALLY so much better if you let it sit for a day. It really makes all the difference.

Caramel Bars

Caramel Bars (Cake ‘n Crumbs Recipe)

1 box German Chocolate cake mix
¾ cup melted butter
1/3 cup evaporated milk
1 cup chopped nuts
1 (16 oz) pkg. Kraft Caramel Bits
1/3 cup evaporated milk
6 oz pkg. chocolate chips

Directions
Preheat oven at 350 degrees. In the top of a double boiler melt Caramel Bits with 1/3 cup evaporated milk. Combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Press half into greased 9x13 pan. Bake 8 minutes at 350 degrees. Remove from oven and sprinkle with the chocolate ships. Spread melted caramel mixture over the chips. Using your fingers, top with the remaining cake mixture. Overlap batter to cover most of the caramel, allowing some to show through. Bake 15 – 18 minutes at 350 degrees. Cool completely before cutting. Enjoy! Yields approximately 20-25 bars.