Yum Yum Bars

Maybe I’m out of step with the times, but it seems like the idea of having company over is becoming a thing of the past. When was the last time you heard someone say, “I had company last night?” For me, it’s a statement as rare as “That Khardashian episode went deep” or “Wow, your muumuu is really slimming.”

So when I had the opportunity to entertain company last week, I jumped at the chance. I dusted off the tea mugs, plugged in the electric fireplace and Mother even put on a fresh housecoat. I decided to take a chance on a new caker recipe and told my guest that if she gave it the thumbs up, I’d put it on the blog.

Well, you’re reading this, so that means Yum Yum Bars were tasty as all-get-out. These squares combine melted caramel, salted nuts and chocolate. If you’re not already onboard, time to check your pulse. The only downside? Unwrapping 50 caramels. I lost two Lee Press On nails in the process.

Karen, it was a pleasure meeting you. And thanks for the company.

¾ cup butter, melted
1 package chocolate cake mix
2/3 cup evaporated milk
6-ounce package chocolate chips
1 cup nuts
50 caramels
1/3 cup evaporated milk

Mix first 3 ingredients together. Put ½ mixture in 9” x 13” pan. Bake for 6 minutes. (See note) Remove from oven and cool a little before spreading chocolate chips and nuts on top of baked mixture. Melt caramels in evaporated milk, pour over baked mixture. Put other ½ of cake mixture on top. Bake for 15 to 20 minutes at 350°. Do not cut right away. Better undercooked.

Note: I cooked it at 350°.

Source: Paterson Memorial Presbyterian Church 75th Anniversary Cookbook