Are you sick of cake mixes yet?
Well, we are closing in on the end “Busy people need sweets that start with cake mix week”…
It’s been fun while it’s lasted, yes?
Next week I am sure I will be back to more complicated fare..like popcorn and brownies…
So, yeah, it never gets too complicated around here, but I do have to say that this week of cake mix treats has been kinda fun.
I have an entire section of cake mix recipes on this site…did you know that?
Under the category “Fun Sweets” on my navigation bar up top, cake mix recipes is there. You should check it out, there’s some fun stuff.
Speaking of fun stuff…last week I did a fun nail project. Not sure if you guys have ever heard of “water marbling”? Well hop over to my other site and check it out…I am a major dork when I talk to the camera, so please ignore my voice and my awkwardness and also ignore the fact that you can’t see my face.
So yeah…I don’t think Steven Speilberg will be calling anytime soon to ask me to assistant direct a film with him. Whatevs.
See, I am so busy doing nails and making crafts and stuff that I have had to use cake mixes all week.
Phew, the life of a blogger.
That leads me to my last cake mix treat of the week.
These are Rolo Cake Mix Bars.
They are caramely and yummy and easy ~ 3 things that I look for in a dessert.
Start with your Rolo candies. Cut them in half.
Next up mix up your cake mix, evaporated milk and melted butter…
**Make sure you use a 18.25 oz box of cake mix. That is 1 lb. I used Duncan Hines.
Divide the batter in half, like this picture…Please ignore the fact that the divided batter looks like brains or a butt. Completely unintentional.
The batter will be sticky, but carefully press half into the bottom of a greased baking pan…
Bake the crust up for a few minutes. Then place the Rolo candies face down on the crust…
Then drop the remaining batter on top…
Bake it for a few more minutes.
Then try and keep out of it before it cools….I dare you.
Rolo Cake Mix Bars
Ingredients
- 1 box (18.25 oz) yellow, vanilla or white cake mix ( I used Duncan Hines), dry
- 5 oz evaporated milk
- 1/4 cup butter, melted
- 40 Rolo Candies, unwrapped and cut in half
Instructions
- Preheat oven to 350°
- Spray a 9×13 pan with cooking spray.
- With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.
- Divide batter in half and press 1 half into the bottom of the pan.
- Bake until just set, approximately 8-9 minutes.
- Remove base from oven and place Rolo candies, caramel-side down on top.
- Drop remaining batter on top of Rolos in teaspoon sized amounts.
- Bake for 20-24 minutes longer until top begins to golden.
- Cool completely before cutting into squares.
Notes
Recipe adapted from Taste of Home
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adapted from Taste of Home magazine
They just came out of the oven all baked. They look and smell good so I think they will turn out 🙂
Hi I am in the process of making these. I had the same problem as others as well. My batter was like thick cake batter. I thought i grabbed the size mentioned in the recipe but I checked the box (I used Duncan Hines french vanilla) it says its 16.5. Oz (1 lb 0.5 oz) I had some dry funfetti cake mix left over from a previous recipe that I added to thicken it up some. Its in round one of baking now so we will see how it turns out. I’m confused why this is happening to some people :/
That’s exactly how it should be! I know a lot of people had issues with the batter being too runny… THAT I had no idea about. But yes, it’s supposed to be thick!
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I made these twice this weekend…I should have read these comments beforehand :). The first time, the dough wasn’t really runny, but definitely not like your picture and not something that I could press into a pan – had to just do my best to sort of spread it…sprayed my spoons with Pam to help spread without sticking. They were yummy, though! But I felt like I over cooked them and they were extra crunchy which I like, but am doing for a birthday and thought my friend might not like them as well (and we get to keep the first batch:)). So attempted again tonight and resolved not to overcook- I didn’t read these comments until they were in the oven, but I would guess that the difference in dough consistency is all about the size of the cake mix…I didn’t see any boxes that were 18.25oz…but next time I will buy 2 boxes and measure out the cake mix accordingly to see what that does…tonight’s batch is still cooling, but they smell great!
Now I am ready to do my breakfast, later than having my breakfast coming again to read other news.
I tried making these today.. Unfortunately, I have come across the same problem as others. I used Duncan Hines cake mix– 16.5 oz box (1 lb, 0.5 oz)– 5 oz evaporated milk, and 1/4 cup melted butter. My batter was not “doughy & crumbly” looking as in your pictures. It was not runny, but sticky. I made it as is, but I wonder what the problem could be! Waiting for them to cool to see how they taste! Any feedback is appreciated! 🙂
Tried these today … I used 2 smaller cake mixes and just weighed out about 19 oz. Next time I think I would just use both mixes (all of them) and adjust the liquid accordingly because I thought the cake layers were a little skimpy. My only other suggestion would be to watch them carefully to avoid over-cooking. I cooked mine for the recommended times and they came out too hard and crunchy.
When I made these they turned out like cake bars not cookie bars. What’s up with that?
I love this recipe so much I have made it three times already!! The first time was for father’s day as a gift for my grandfather. Because he is diabetic, I altered your recipe a bit (I know, risky for my first time trying a new recipe, huh?) but it came out AMAZING! I used a Pillsbury sugar free yellow cake mix (15.25oz box) and followed your measurements exactly for the evaporated milk (5oz) and melted butter (1/4c). I then used cut up sugar free chocolate covered caramel candy and baked as directed. My grandfather loved them and was so happy to have a sugar free dessert I made just for him! When I saw him again he told me how much he had loved them, so him telling me twice says how good they really were!! For my second and third time making these, I also did a slight variation of your recipe. I love girl scout Samoa cookies, and decided to make this recipe taste like Samoas for a work party. Because the party’s for my chocolate-loving friend at work, I made 2 versions. For the first batch, I used a Devils Food cake mix (1lb box) which came out much thicker than when I used the 15.25oz box. I think I could’ve added more butter to the 1lb box because it was SO thick, but I decided to stick to the recipe. I then put Rolos and Mounds candies on top for the caramel-coconut combo that makes a Samoa cookie taste so yummy! For the second batch, I used the same candy combo but with a regular yellow cake mix (15.25oz) just in case the devil’s food one is too chocolatey for co-workers. Both batches came out great!! I do think I liked the results better with the 15.25 cake mix however. This recipe is so simple to make, tastes great and can be slightly altered by using different candy/cake mix combinations!! Thank you so much for this!! I have photos as well if you’d like to see my results 🙂 I don’t usually write comments, but I just had to share with you and others just how WONDERFUL these are and how it can even be made sugar free!! Thank you again!!!
I find these on Pinterest, but I almost didn’t make them because of the mixed reviews here. However, I gave it a shot with a 15.25 box of yellow cake mix. I used about 1/5 a cup of butter, melted, and about 4 ounces of evaporated milk to try to keep the proportions consistent (forgive my rough estimates if I botched the math!). My dough turned out exactly as described–thick and sticky. The bars turned out amazing!