Best Dang Thing EVER Bars
My sister B was in town for the long weekend and we decided to spend her first day in town shopping all day. It’s always a blast to shop with her because we both have very different tastes, but we get each other to try on things we never would otherwise. And we both always come home with a ton of bags. I usually take a picture of the stuffed trunk, but forgot to this year…
For the second day she was in town, we decided bake together. I love it when she comes to visit because we always have a great time. We talk almost daily and it’s good to be able to talk to her in person instead of over the phone/email/texting. These bars are her favorite and she knows the recipe by heart. In fact, the whole family loves these things. What else would you expect with a name like Best Dang Thing Ever Bars!?!
I finally got the story out of B about where that name came from… When B was a freshmen in college, she had to give a speech that was a demo. Of course, she decided to demo making these bars. She ended the speech with something like “and that is how you make the best dang thing you’ve ever tasted bars”. She even brought in some of the finished product to share with her class. Of course they agreed that these bars really are one of the best things you’ve ever tasted.
I’m not sure exactly where this recipe comes from, since my mom had clipped it out from a magazine or something and it was just in her pile of recipes since forever. We never made this when I was young, but ever since B went to college, we make these every year when we’re together at the holidays. They’re very rich and chocolatey, so we always cut them into small bars. Have a glass of milk ready when you serve these!
I am submitting this recipe for the blogging event Family Recipes hosted by The Life and Loves of Grumpy’s Honeybunch and The Spiced Life. To enter, make a recipe that is a family recipe and talk about memories connected with it.
Best Dang Thing EVER bars
Yield: 36 bars
Ingredients:
1 package German chocolate cake mix
1/2 cup softened butter
1 egg
1/2 cup butter
1/2 cup evaporated milk
1 package (14 ounces) caramels
3/4 cup toasted chopped pecans
1/2 cup chocolate ready-to-spread frosting
3-4 tsp water
Directions:
Heat oven to 350.
Mix cake mix (dry), softened butter, and egg until crumbly; reserve 1 1/2 cups. Press remaining crumbly mixture in ungreased rectangular pan, 13x9x2 inches.
Bake until crust appears dry, 10 to 12 minutes; cool 10 minutes.
Heat butter, milk, and caramels over low heat, stirring occasionally, until caramels are melted. (We do this while the crumbly mixture is baking). Pour over crust; sprinkle with nuts and reserved crumbly mixture.
Bake until crumbly mixture appears dry and begins to brown, 25 to 30 minutes; cool.
Make glaze by mixing frosting with water one teaspoon at a time until desired consistency.
Drizzle with glaze. Loosen edges of bars with spatula; refrigerate until caramel mixture becomes firm, about 1 hour. Cut into bars, 2x1 1/2 inches.
Recipe from my family - no idea where the original recipe is from...
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I NEED to make these. I might just start on them tonight!
These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.
Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!
I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!
Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.
Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…
Definitely give it a shot. They take some time, but it’s SO worth it.
I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!
Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.
oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!
Once again Jen, you impress me with your creativity!
I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).
I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.
I’m already trying to decide what occasion to make them for.
I’m still waiting to try these. Just sayin’. 😉
WOW! Talk about decadent!
Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.
Who needs dessert at 8am???
I’ll give you one hint.
Me.
😉
Bookmarking this! I’ve been meaning to make these cupcakes for a while now!
Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!
OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.
I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.
beantownbaker — April 16th, 2014 @ 6:01 pm
So glad you enjoy it! This is one of our favorite cupcake recipes of all time.