Table of Contents
Caramel Layer Bars are a Midwest classic made with German chocolate cake mix, gooey melted caramels, and chocolate chips. An easy, nostalgic bar cookie recipe Grandma always made.
Caramel Layer Bars are one of those timeless Midwest recipes that never goes out of style. A chocolate cake mix base gets pressed into a pan, par-baked, then layered with chocolate chips and a silky melted caramel filling before being topped with more crumbly cake mix dough. The result is a rich, gooey, utterly irresistible bar that tastes like it came straight from Grandma’s kitchen.
This recipe has been in my family for decades. My grandma made these caramel layer bars every single fall and through the holiday season. My mom carried on the tradition, and when I got my first apartment in college, I made them too. They were one of the very first recipes I posted on this blog, and now I’m giving the post a full rewrite to keep up with the times (and the new package sizes).
Even my husband, who typically has no interest in chocolate desserts, has always loved these. That layer of caramel does something to people. They just can’t stay away.
Erin’s Notes
- Only 6 ingredients— pantry staples you probably already have
- Easy to make— no mixer, no special equipment needed
- That gooey caramel layer— the whole reason people keep requesting them
- Perfect for potlucks and holidays— they travel well and feed a crowd
- A true Midwest classic— the kind of recipe passed down on an index card
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- German chocolate cake mix (15.25 oz)— this is the current standard box size. Betty Crocker, Duncan Hines, and Pillsbury all work.
- Kraft caramels (11 oz)— the bag has shrunk over the years from the original 14 oz.
- Evaporated milk— used in both the cake dough and the caramel layer
- Butter
- Semi-sweet chocolate chips
- Chopped pecans or walnuts (optional)— traditional Midwest versions often include nuts; leave them out if you prefer
A Note On Package Sizes
Both the cake mix and the caramels have gotten smaller over the years. The original recipe was written for an 18.25 oz cake mix and a 14 oz bag of caramels. Here’s how to work with today’s sizes:
- Cake mix: All major brands are now 15.25 oz. Use one box as written the recipe still works beautifully.
- Caramels: Kraft bags are now 11 oz (about 36 caramels). The original called for 14 oz (about 50 caramels).
Because these are both a decent amount smaller, I am now using an 9-inch square baking pan instead of the original 13×9 inch pan. The end up too thin and not enough caramel to give you that nice gooey layer in the old sized pan.
How To Make Caramel Layer Bars
Recipe Tips & Tricks
Variations To Try
Storage