Chocolate caramel gooey bars is a sinfully delicious chocolate cookie bar treat that will not be able to stop eating. The best part is they are semi-healthy with no eggs and it uses Barlean’s butter flavored coconut Oil. A recipe for #choctoberfest from Seduction in the Kitchen.
It is CHOCTOBER time again! I took part in this last year with my recipes: Fall Apple Salad With Chocolate Vinaigrette, Peanut Butter Dream Brownies, and Chocolate Chip Pudding Cookie Bars. So when the opportunity came to be in this wonderful event sponsored by The PinterTest Kitchen and Imperial Sugar, I quickly jumped at the chance. I love this event and it really helps me get creative with this chocolate themed event.
I received a package from Barlean’s that contained this butter flavored coconut oil for this event to develop recipes. I know coconut oil is healthy for you, I know it is a good substitute for butter, I admit I never baked with it before. I used coconut oil for oil pulling, don’t laugh, I read it could improve oral health, so I gave it a try, I saw improvement, but it too much to do every day for 20 minutes a day.
I have had this recipe that I acquired. It was a clipping from a newspaper stuffed in an old church cookbook I got at an estate sale. It really sounded simple but it had steps in it that I knew there are shortcuts for those steps, like using caramel ice cream sauce instead of making your own. I took what could have been a time-consuming recipe and made it a little quicker to make. What impressed me with this recipe it was egg free, so substituting the Barlean’s Butter flavored coconut oil for melted butter would work well with this recipe.
Love Seduction in the Kitchen recipes? Follow me on Facebook and Instagram! Don’t want miss a recipe? Signup for my monthly newsletter with all the recipes posted in last month!
I admit, I use my work to test out many of my recipes, these were a huge hit. In fact, I was told by one the girls, who is new, “I am going to get fat if you do this all the time, these are so good, I can’t quit eating them.” Well, I joked, That is my plan, I want to make you all fat, so I look skinny! All seriousness, these turned out very well and is perfect for me to kick off my #CHOCTOBERFEST recipes.
Don’t forget to enter our #Choctoberfest giveaway for your chance to win a prize pack filled with sweet treats and baking products, including over 80 pounds of sugar from our gold sponsor Imperial Sugar. Click here to enter.Then, check out the recipe below, as well as all of the other yummy chocolate recipes posted today by other #Choctoberfest bloggers!
- 1 cup ⁄3 evaporated milk
- 1 ounce package German chocolate cake mix 18 1/2
- 3 cup ⁄4 melted Barlean's Butter Flavored Coconut Oil
- 1/2 cup caramel sauce
- 6 ounces chocolate chips 1/2 bag
- 1 cup ⁄2 flour
- 1 cup chopped nuts
- In mixing bowl, combine 1/3 cup milk, cake mix, melted coconut butter, flour, and nut.
- Press half of mixture into greased 13x9-inch pan.
- Bake at 350° for 6 minutes.
- Remove from oven and spread caramel sauce over the cookie base.
- Sprinkle the chocolate chips over the caramel sauce.
- Finally, crumble remaining dough over top.
- Bake 15 minutes. Remove from oven and cool.
- Refrigerate 30 minutes before cutting into bars.
- Serve them up and ENJOY!
Check out the rest of these wonderful recipes for #choctoberfest!