Toffee Caramel Bars Recipe -
  • READY IN 40 mins

Toffee Caramel Bars

Recipe by  

"These are easy and delicious."

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Ingredients Edit and Save

Original recipe makes 24 bars Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.
  2. Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.
  3. Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.
  4. Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.
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Reviews More Reviews

Most Helpful Positive Review
May 01, 2009

This was a big hit at work! Just to make it easier on me the second time, I had not used the milk and caramels. Instead, I used caramel ice cream topping. Both versions are tasty. Super chewy, very sweet, and great with a big glass of ice-cold milk!

Most Helpful Critical Review
May 05, 2009

I followed this recipe exactly but my batter was more of a consistency of regular cake batter...definitely not something that could be "patted" into the dish. But, I went with it anyway and adjusted the cook times by several minutes. Overall, they came out okay...not at all crunchy and more of a brownie texture. I would definitely decrease the amount of butter and/or evaporated milk before trying again.


10 Ratings

May 19, 2009

The cake mixture was difficult to pat into pan. I dropped the remaining batter in clumps on top of the caramel mixture. We love gooey but these were a mess. I was taking them to an event the same day I made them and had to put the pan in the freezer to firm them up so I could at least cut them into bars. I love to bake but won't make this again.

May 01, 2009

This is just like a recipe I use with devils food cake mix and choclate chips. I can't wait to try it

Aug 07, 2009

I agree with everyone else. This was not crumbly it was a batter. If I make these again, I will adjust the milk.

May 05, 2009

Only giving 1 * because these "cookies" are a gooey mess. There's really no other flavor than caramel. Might as well just eat a caramel. Sorry, not for me.

Feb 17, 2010

I followed the recipe exactly, the batter was not something that could be patted down in the pan, it was more the consistency of a brownie batter. If I make this again I would decrease the amount of butter and/or milk. I ended up just dropping the batter by spoonful on top of the caramel mixture and had to up my cooking time about 5 or 10 minutes for it to cook all the way through. If you make it the way the recipe states you can not cut it into bars. Also there was so much caramel in it, the toffee chips were unnoticiable. I probably will not make this again.

May 15, 2009

I too followed the recipe exactly and my crust was to wet! I was difficult to "pat" into the pan.So I spread it as best I could, then dropped more batter on the top.(not crumbled as recipe says) The bars were still good and chewy, but had the consistency of a brownie. Next time, I think I will cut the evaporated milk down to a 5 oz. can, not a 12 oz. can. Maybe then the batter will be crumbly. Great taste though!


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  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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