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.

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

1. Prep your pan. Preheat oven to 350°F. Grease 9-inch square baking pan or line with parchment paper.
2. Mix the dough. In a large bowl, combine the dry German chocolate cake mix, melted butter, and 1/3 cup evaporated milk. Mix by hand until a thick, crumbly dough forms. It will look more like a loose cookie dough than a cake batter, that’s exactly right.
3. First bake. Press half of the dough evenly into the bottom of the prepared pan. Bake for 6 minutes. This par-bake sets the base so the caramel doesn’t sink through.

1. Melt the caramels. While the base bakes, unwrap your caramels and melt them with 1/3 cup evaporated milk in a small saucepan over low heat, stirring frequently. You can also do this in the microwave in 30-second intervals. Let cool slightly.
2. Layer it up. Remove the par-baked crust from the oven. Immediately sprinkle chocolate chips (and nuts, if using) evenly over the top. Pour the warm caramel mixture over the chocolate chips.
3. Top and second bake. Crumble the remaining cake mix dough evenly over the caramel layer, it won’t fully cover, and that’s fine. Return to the oven and bake for 22-25 minutes, until the top looks set and the edges are just set.
4. Cool completely. This is the hardest part. The bars need to cool fully before cutting, otherwise the caramel will run. For cleaner cuts, refrigerate for 30 minutes before slicing.

Recipe Tips & Tricks

• Don’t overbake. These should look slightly underdone when you pull them out. The caramel firms up as they cool.
• Use a cake mix without pudding added. Cake mixes with pudding in the mix can make the dough too soft and wet to hold up to the caramel layer. Standard German chocolate, devil’s food, or chocolate fudge cake mixes all work well.
• Don’t skip the par-bake. That first 6-minute bake is what creates a base sturdy enough to hold the caramel.
• Line your pan with parchment paper. It makes lifting the bars out and slicing so much easier.
• Caramel bits work too. If you can find Kraft Caramel Bits (unwrapped caramels sold in an 11 oz bag), they save a lot of unwrapping time and melt evenly. Use them 1:1 by weight.

Variations To Try

• Add pecans or walnuts: Stir 1/2 cup of chopped nuts into the dough or sprinkle them on top of the caramel layer with the chocolate chips. The original Midwest version almost always had nuts.
• Swap the chocolate chips: Peanut butter chips, butterscotch chips, or dark chocolate chips all pair beautifully with the caramel.
• Sprinkle with sea salt: A pinch of flaky sea salt on top before the second bake takes these from classic to spectacular.
• Use a different cake mix: Devil’s food or dark chocolate cake mix both work. Avoid yellow or white cake mixes, the chocolate base is what makes these bars taste so rich.

Storage

• Room temperature: Store in an airtight container for up to 4 days.
• Refrigerator: These keep well in the fridge for up to a week. The caramel firms up more when cold, which actually makes them easier to eat without making a mess.
• Freezer: Caramel Layer Bars freeze well. Wrap individual bars in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.

More Bar Recipes You’ll Love

• Fudge Nut Bars
• Apple Bars
• Oatmeal Chocolate Chip Bars
• Peanut Butter Oatmeal Bars
• Churro Bars