Sweets are hard to beat. Cookie, cakes, brownies, pies – it’s all good. Last week I tried out a very simple Betty Crocker Recipe, with a minor twist, and made a pan of Caramel Chocolate Chip Pudding Bars.
If I sounds good, it is, and it could hardly be easier. This dessert is most versatile. Serve it hot with some ice cream for company or let it cool, cut it into squares and eat it as a finger food bar.
Begin as if you were making homemade chocolate chip cookies with either Betty Crocker of Krusteaz chocolate chip cookie mix. Add 1 egg, a stick of softened butter and a package of instant vanilla pudding. Mix and blend into a soft dough. Next, chop up about 15 or 20 Kraft caramel squares into 4 quarters. Mix the smaller squares into the cookie dough and spread in a 9×9 greased pan. Press down evenly and bake in a 350 oven for about 30 minutes, until golden brown. Serve immediately, or let cool for an hour, then cut into 4 by 4 rows.
Good stuff.
Caramel Chocolate Chip Cookie Bars
1 Pkg. 17.5 oz. chocolate chip cookie mix
1 stick butter
1 large egg
1 3.4 oz. bag of instant vanilla pudding
15 or 20 Kraft caramel squares