Toffee Caramel Bars

9
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"These are easy and delicious."
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Ingredients

40 m servings 268 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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 chew...

Most helpful critical review

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 adj...

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 chew...

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 adj...

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 sam...

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

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

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.

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 amoun...

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)...

Well, I've been an accomplished baker for over 40 yrs. and these did not work out for me. They sounded good, but I too came out with a batter even when using about 2 oz. of evap milk. Maybe, 1/2...