Caramel Chip Bars

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Caramel Chip Bars to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Caramel Chip Bars, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup butter
• 32 caramels
• 1 can (14 ounces) sweetened
• condensed milk
• 1 package (18-1/ 4 ounces)
• yellow cake mix
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups miniature semisweet
• chocolate chips
• 1 cup vanilla or white chips
• 1 Heath candy bar (1.4 ounces),
• chopped
• 1 In a large saucepan, combine the
• butter , caramels and milk; cook and

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

stir over medium-low heat until smooth

Step 2: Technique & Execution

Cool. 2 In a large mixing bowl, beat the cake mix, oil and eggs until blend- ed

Step 3: Technique & Execution

Stir in chips and chopped can- dy bar (dough will be stiff). 3 Press three-fourths into a greased 13-in. x 9-in. x 2-in. baking pan

Step 4: Technique & Execution

Bake at 350° for 15 minutes

Step 5: Technique & Execution

Place on a wire rack for 10 minutes. 4 Pour caramel mixture over the crust

Step 6: Technique & Execution

Drop remaining dough by spoonfuls onto caramel layer