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. 
These look and sounds great! Also thanks for the link to the cupcake carrier! I’ve been wanting to buy one for awhile now but didn’t like that Wilton’s only held 12.
Those paper cupcake liners are so pretty! I keep seeing recipes from that book and I really want to get myself a copy!
Do you think you could add a few extra ounces of chocolate to the frosting without messing up the texture?
I just posted cupcakes from that book today too! And I also have the Wilton cupcake carrier. Not to thrilled with it either, but I got it because I needed something to carry a huge sheet cake in. I would love a double decker.
Your cupcakes look great, as always! I need to work on my frosting skills. (Hence the reason I posted a recipe that could be frosted in a “rustic” style!)
Jessica – Definitely check out that carrier. Not sure if you guys have a Container Store, but I think BB&B carries it now too.
Cate – I’m not sure if more chocolate would ruin the texture… Possibly. I was underwhelmed when I tasted the frosting by itself, but when it was on the cupcake, it was really good. The subtle flavor paired really well with this cupcake. I just really prefer my chocolate frosting to be really chocolatey!
Erin – Thanks! I’m always try to improve my skills. This was the first time I’ve tried the rosette. I usually pipe from the outside in.
Yay, for packages in the mail and new kitchens!
I like how you frosted the cupcakes, very pretty. I haven’t made SMBC yet but I’m gonna soon. Sounds good!
Happy Friday!
~ingrid
I need that cupcake carrier!! Thanks for the link to it!! Ive been on the out look for a great one for a while!
These are great cupcakes! Well done!!
These look awesome! What icing tip did you use, if you don’t mind me asking?
I used my trusty old 1M tip for the frosting.
Awesome, thank you!
The frosting is so delicate looking. Just the way Martha Stewart would like it.
love the recioes and will definately try them but as i live in the uk please could you give me imperial measures rather than cupa and sticks thanks:)
Fiona
when I make chocolate SMBC I actually use cocoa powder. I think it gives it a stronger chocolate flavor without messing with the texture. Maybe you could try adding some cocoa powder if the melted chocolate doesn’t taste bold enough.
also, I saw those snap n’ stack cupcake carriers at my local Meijer and bought 2. they weren’t cheap so as I was driving home I was deciding if I was going to regret spending nearly $50 on the 2 of them, but I couldn’t be happier with them. they’re come in *so* handy.