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  • Recipe Index
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      • Main Dishes: Beef
      • Main Dishes: Pork
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      • Slow Cooker
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Home » Recipes » Chewy Chocolate Caramel Bars

Chewy Chocolate Caramel Bars

By: Liz  /  Published: January 5, 2016  /  Updated: May 22, 2020  /   Leave a comment

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These chewy chocolate caramel bars are sinful, I’m not gonna lie.  Chocolate chips, white chocolate chips, toffee bits and caramel are all baked together into a chewy, cakey cookie bar.

So they’re rich. And decadent. And downright naughty.

Perfect dessert bars.

Chewy Chocolate Caramel Bars

Fresh from the oven…

chewy chocolate caramel bars fresh from the oven

When the bars are cooled and ready for eating, cut them into small squares to serve.

Chewy Chocolate Caramel Bars cut in squares

I was inspired to make these chewy chocolate caramel bars because I recently interviewed Sarah (Nurse Loves Farmer) whom I met as part of the Best Food Facts #Taste15 campaign.

She and her husband grow wheat, yellow peas and both GMO and non-GMO canola on their Canadian farm, so I made these chocolate caramel bars with canola oil to pay homage to all they do.

Through Taste ’15, we had the opportunity to connect with food experts across the country – nutritionists, researchers, producers, retailers and farmers, and we learned a ton, but I did have a few questions I wanted to ask Sarah after we returned from our most recent trip to Chicago where we visited Spirit Farms.

Spirit Farms - Sheridan IL

We had the chance to watch the combines harvesting field corn, so I asked her what percentage of crops on her farm is typically missed by combines, and I was shocked to hear that it’s only about 1%!

She does experience crop loss due to severe weather patterns though. “For example, a strong wind can take away almost 100% of a canola crop that has been cut down into swaths. Wet, heavy snow can lodge a crop and lose 20-30% or hail can come and damage a crop 100%.”

combine in corn field

transferring harvested field corn from holding tank to truck

I also asked her what the ideal field crop rotation is, and her husband was kind enough to answer that for us.

“That would involve a handful of different crops: a pulse (like peas) that can fix nitrogen into the soil, a cereal (like wheat or corn) that can add lots of residue back to the soil and a deep-rooted plant (canola or sunflowers) because that root can go far down into the soil and break up compaction and bring nutrients up from deep down into the soil, as much as 3 meters!”

“If you turn a field into pasture for cattle, it can break the cycle of using herbicides so that if you’re using it for hay the cattle can graze or the weeds can be cut. Then you’d have a multi-species field… which better mimics nature.”

corn field during harvesting

Sarah also told me that the reason they grow both GMO and non-GMO canola has nothing to do with consumer requests or pressure; it just makes for good herbicide rotation on their crops.

When asked about her insecticide use on the farm, Sarah explained, ” Using neonicitinoid seed treatments on certain crops like canola can help prevent the target insects that have the potential to destroy the crops at their beginning and most vulnerable stages of growth, then we don’t have to spray an insecticide directly on the crop at a later date.”

“This is also weather dependent, we have only sprayed an insecticide once in 13 years. This is all dependent on the economic threshold of crop-damaging insects, as we want to encourage beneficial insects on our crops — an insecticide will unfortunately kill most insects in a field, which is why we avoid it if at all possible.”

A big thank you to Sarah for answering my questions and sharing a little bit about her family farm, and a big thank you to Best Food Facts for allowing me to see, hear, smell, touch, taste and experience food from farm to table.

If you have any questions about the food we eat, be sure to check out Best Food Facts for a wealth of great information.

A close up of caramel bars

Chewy Chocolate Caramel Bars

Liz - Eat Move Make
These chewy chocolate caramel bars are sinful, I'm not gonna lie. Bursting with chocolate chips, white chocolate chips and creamy caramel in every bite.
Print Recipe Save Recipe Saved Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 16
Calories 528 kcal

Ingredients
  

  • 1 pkg yellow cake mix
  • 1/3 cup canola oil
  • 2 eggs
  • 2 cups semi-sweet or milk chocolate chips
  • 1 cup white chocolate chips
  • 1/2 cup toffee bits
  • 1/2 cup butter
  • 32 vanilla caramels unwrapped
  • 1 14 oz can sweetened condensed milk

Instructions
 

  • Heat oven to 350 degrees. Grease 9 x 13-inch pan.
  • In mixing bowl, beat together cake mix, oil and egg. Stir in chocolate chips, white chocolate chips and toffee bits. Press half of batter into baking pan. Bake 10 minutes. Remove from oven.
  • While crust is baking, melt butter, caramels and condensed milk over med-low heat until caramels have melted and mixture is smooth. Pour slowly and spread evenly over crust. Drop remaining batter in spoonfuls over the top.
  • Return to oven. Bake 25-30 minutes or until top is set and edges are golden brown. Cool 20 minutes. Loosen edges from pan and continue to let cool for 40 minutes. Refrigerate 1 hour. Cut into small squares to serve.

Nutrition

Calories: 528kcalCarbohydrates: 65gProtein: 5gFat: 28gSaturated Fat: 14gCholesterol: 49mgSodium: 365mgPotassium: 229mgFiber: 2gSugar: 47gVitamin A: 315IUVitamin C: 1mgCalcium: 139mgIron: 2mg
Keyword bar cookies, caramel, chocolate
Tried this recipe?Let us know how it was!

Related topics
Desserts Recipesbar cookies Best Food Facts caramel chocolate Taste15

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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