Bring on the box! Yes, I proudly used another cake mix to make dessert. This recipe comes from the Late Spring 2007 edition of Betty Crocker Super Moist Cakes magazine. I have five of their Cake Mix recipe magazines. Though I really enjoy baking from scratch, quite equally to the creations that come from a box.
These bars are quite wonderful. Scrumptious in fact. Addicting. They are easy to make. Any time that I have made these they have been highly enjoyed and the recipe has been requested often. I make no changes, it doesn’t need any.
White Chocolate Macadamia-Caramel Bars
- 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 (from 17-oz. jar), heated
- 1 package (18 oz.) Pillsbury Ready to Bake! Big Deluxe Classics refrigerated white chunk macadamia nut cookies
Heat oven to 350 degrees. In a large bowl, beat cake mix, oil, water and eggs until smooth. Spread into ungreased 13 x 9 inch pan. (I recommend using glass, it bakes the crust better)
Bake crust 18 to 22 minutes or until top is golden brown. Remove from oven and drizzle over crust. Crumble cookies over the crust.
Bake 18 to 23 minutes longer, or until golden brown. Cool completely, cut and serve.Yield 48 bars (130 calories each 🙂 )