Brenda Bradley, Personal Banking Officer, Alden Office
Summer is Brenda’s favorite season. In her words, "85 degrees, no humidity and a light breeze – perfect!" When not spending time with her husband of 30 years and son Jamison, Brenda enjoys walking, jogging, biking, shopping and reading.
Brenda joined the UBTC team 32 years ago in 1980 and enjoys getting to help generation after generation. She currently handles personal banking duties in our Alden office and is a member of the Franklin County Historical Society and Friends of the Alden Library.
Chocolate Toffee Caramel Bars by Brenda Bradley
1 pkg. Pillsbury Moist Supreme Butter Recipe Cake Mix, 1/3 c. oil, 2 eggs, 1 (12 oz.) pkg. (2 c.) chocolate chips, 1 c. white chocolate chips or bar cut into pieces, 3 (1.4 oz.) chocolate-covered toffee candy bars (cut into pieces)
½ c. butter, 32 vanilla caramels (unwrapped), 1 (14 oz.) can sweetened condensed milk
Heat oven to 350 degrees. Grease 13x9" pan. In a large bow, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, white chocolate and candy bar pieces. (Mixture will be thick) Press half of the mixture in bottom of greased pan. Bake at 350 degrees for 10 minutes. Meanwhile, in medium saucepan, combine butter, caramels and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture. Bake and additional 25 – 30 minutes or until top is set and edges are deep golden brown. Cut into bars. Store in refrigerator.