Ingredients
- 1 yellow cake mix
- 1 stick unsalted butter
- 1 large egg
- 1 package whipped cream cheese at room temperature, 8-ounce
- 2 eggs
- 1 teaspoon vanilla
- 1 1/3 cups powdered sugar
- 4 Granny Smith apples
- 1 2/3 cups caramel dip
- 2/3 cup mini chocolate chips
- 3/4 cup chopped pecans
Servings: pan
Instructions
- Heat oven to 350.
- Heavily grease a 9 x 13-inch pan. Melt the stick of butter in the microwave.
- In a large bowl, mix together the cake mix, melted butter and 1 egg. Mix until well combined
- and then press into the bottom of the cake pan. Set aside.
- Take room temperature cream cheese and beat it with one egg until combined. I used whipped because it helps prevent lumps and is easier to beat. Add the other egg, vanilla and powdered sugar and beat until combined. Spread mixture over the cake mix.
- Core, peel and finely chop the Granny Smith apples. Microwave the caramel dip for 12 seconds
- and then stir the apples into the dip until well combined. Drop by spoonful on the cream cheese
- mixture. Next, sprinkle on the chocolate chips and pecans, trying to evenly distribute everything.
- Bake 45-50 minutes, until center is mostly set. It can have a slight jiggle.
- Cool for at least 20 minutes before serving. These are best served warm or at room temperature, not cold.
- Refrigerate leftovers. You can make these two days before Thanksgiving, but allow the bars to come to room temperature before serving.
Recipe Credits:
Juliana Goodwin
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