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
Want To Save This Recipe?
Find more recipes like this:
adapted from Taste of Home magazine
Just finished making these. My batter was perfect. Not runny at all. These were super easy to make and my whole family loved them. Thanks for a great recipe!
Runny batter – still turned out great!
thanks for the feedback!
Just made this today for a party hosted at my home. They were a big hit! Lots of requests for the recipe.
While making the bars, I used the 16.5 oz box of Duncan Hines yellow cake mix. The batter was so thick and sticky that it was going to be impossible to get it to spread into a 9×13 pan. I ended up switching pans to a 8×8 after failing with the larger one. Followed the rest of the directions and was rewarded with success!
Oh, and I bought the bag of Rolo minis that are already unwrapped. Cut 40 of those in half for my bars.
I made these for our youth group this weekend and they were so amazing! The kids gobbled them up. I should have made 2 batches. Thanks for sharing!
What a yummy looking treat!
Ok so I was to lazy to measure out 5 oz. of the milk so I HAD to make a double batch. so far so good I can’t wait to taste them about 15 more minutes in the oven and it is on.
Great! Let me know how they turn out!
I have not made these yet, but with all the mixed reviews, I really think the cake mix is the difference. First off, I don’t know why, but the Duncan Hines “Yellow” mix is NOT 18.25oz, it is the 16.25 (or is it 16.75 I forget). That right there would cause for less cake batter.
Secondly, and probably most importantly, “Pilsbury” cake mix has pudding in the mix. So instead of more cake (flour?) mix like you would get in the Duncan Hines mixes, some of that powder is “pudding” mix, and would create a more runny batter in this case.
The only Duncan Hines mixes I can find in the 18.25oz (1lb 2.25 oz) are the flavored cakes, and white. I so want to make this with a yellow mix! Lol
SO going to make these, runny or not! I just read through all these comments, and wonder if it is the type of butter/margarine people are using? I always use margarine instead of butter and have definitely noticed differences between the two. And there are differences between different brands of margarine in terms of how they melt. Just a thought . . .
Same here….IDK what happened. I made sure to use larger cake mix, but I couldn’t find Duncan Hines. So I used Pillsbury 18.25 oz moist supreme. Maybe that is it? It has to be the cake mix. Mine is soooo sticky. Very weird. Maybe living in southeast Texas is the problem. Too much humidity. Wait! A cool front blew in last night! Oh well! 🙂
SO was yours liquidy or stiff? Because it should be a stiff dough…How did they come out?
I was a little nervous about making these from all the comments, but I wanted to make my hubby something this weekend and he loves Rolos so I figured what the heck! I seriously don’t know why ppl said it was too runny cause it turned out perfect!!! The batter was gooey, and thick; and they are in the oven right now!!!! Super easy, I’ll be trying this again usuing other candy/cake mixes!!!!! Thanks for a great recipe!!
Thanks for the update! I have made them so many times double and triple checking the recipe and still can’t figure out how people get runny batter. It doesn’t seem possible with so little liquid! I appreciate the positive feedback 🙂