Description
The perfect last-minute dessert that tastes like you spent hours in the kitchen. This gooey chocolate-caramel wonder will be your new secret weapon for impressing guests.
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- 1 jar (12.25 oz) caramel sauce or caramel ice cream topping
- 1 can (14 oz) sweetened condensed milk
- ¾ cup (1½ sticks/170g) unsalted butter, cold and cut into thin slices
- 1 cup (175g) semi-sweet chocolate chips
- ½ cup (60g) chopped pecans or walnuts (optional)
- ¼ teaspoon sea salt (optional)
- Vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Pour the sweetened condensed milk evenly across the bottom of your prepared baking dish.
- Drizzle the caramel sauce over the condensed milk, creating an even layer. Sprinkle with sea salt if using.
- Sprinkle the dry chocolate cake mix evenly over the caramel layer without mixing.
- Arrange thin slices of cold butter across the entire surface of the cake mix, ensuring complete coverage.
- Scatter chocolate chips and optional chopped nuts evenly over the butter.
- Bake for 45-50 minutes until edges are bubbling and the top has formed a slightly crisp crust.
- Allow to rest for at least 15 minutes before serving warm, optionally with vanilla ice cream.