CHOCOLATE CARAMEL POKE CAKE: Retro Recipe for National Chocolate Caramel Day!

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! This is a great Retro Recipe that you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (I use Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or real Whipped Cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

CHOCOLATE CARAMEL COOKIE BARS: National Chocolate Caramel Day

Photo: Martha Stewart Living

Today is National Chocolate Caramel Day. My favorite Chocolate Caramels are from Recchiuti Confections and EHChocolatier. But in case you want to make something to celebrate the day, here's and easy delicious recipe from Martha Stewart for Chocolate Caramel Cookie Bars. And, since I've posted several chocolate caramel recipes, I thought I'd do a Mini-Round-Up of a few other Chocolate Caramel recipes! Be sure to scroll down.

If you don't want to bake, pick up a Chocolate Caramel at your local chocolate shop... or in a pinch have some Milk Duds.

Chocolate Caramel Cookie Bars
adapted from Martha Stewart Living, November 2009

Ingredients
For the Crust
4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt

For the Chocolate Caramel
10 1/2 ounces dark chocolate, chopped
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel

Directions
Preheat oven to 350 degrees. Make crust: Line 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make chocolate caramel: Place chocolate in medium bowl. Heat granulated sugar and water in small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

Chocolate Caramel Recipe Round-Up

Chocolate Caramel Popcorn Balls
Sea Salt Caramel Brownies
Salted Caramel Hot Chocolate
Chocolate Caramel Trifle with Raspberries
Hazelnut Caramel Toffee Bon Bon
Warm Chocolate Caramel Cakes
Caramel Filled Chocolate Cookies
Chocolate Caramel Apples
Nutty Chocolate Chip Caramel Squares 
Salted Caramel Chocolate Strawberry Shortcake in a Jar