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Sin City Bars


This recipe was created when I made a mistake in making it. It was originally suppose to a brownie type dessert, but I used a jelly roll pan and didn't use enough butter. The end result became a hit and is alway requested and raved about.












Trans-fat Free, High Fiber


1 box cake mix, chocolate
any kind you want
¾ cup butter
melted, Imperial® butter is what I use
14 ounces caramels (candy squares)
one package
¼ cup milk
12 ounces chocolate chips
1 bag
1 ½ cups pecans
finely chopped


Preheat oven to 350℉ (180℃).

Mix cake mix and melted butter together thoroughly. You will have a play-dough type batter.

Press into a jelly roll pan, (I've been using an 11x17 inch), sprayed w/non-stick cooking spray or lightly greased. You will be using you hands with this, ensure that you bring the dough up the sides halfway, this will be the most teadious.

Bake in the oven for 10 min., then transfer to fridge to cool.

While cooling, melt caramels w/milk. Pour caramels over cooked crust, spread evenly. Immediately sprinkle pecans over caramel and lightly press down into caramel. Return to fridge to cool, about 10 to 15 min.

Keep oven on, sprinkle chocolate chips over pecans and then place in oven to ?sweat?, about 1 min, maybe less, but not long, just enough to melt, then immediately spread melted chocolate all over. Place in fridge over night.

Cut into squares and store in fridge, I found that a pizza cut works great. This can also be kept frozen.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 127065% of calories from fat
 % Daily Value *
Total Fat 91g 140%
Saturated Fat 38g 191%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 498mg 21%
Total Carbohydrate 41g 41%
Dietary Fiber 8g 31%
Sugars g
Protein 24g
Vitamin A 23% Vitamin C 1%
Calcium 21% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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