Cake Mix Toffee Bars: An Easy, Decadent Dessert with a Buttery Crumb Crust

These Cake Mix Toffee Bars are the perfect dessert for when you’re craving something sweet, decadent, and easy to make. This recipe utilizes the convenience of a yellow cake mix to create a buttery, crumbly crust and topping, while the filling features a luscious combination of sweetened condensed milk, chocolate chips, and toffee bits. The result is a chewy, gooey, and crunchy treat that’s sure to be a hit with everyone. This guide provides a comprehensive breakdown of the recipe, ensuring perfect, irresistible bars every time.

A Shortcut to Sweetness (Optional Anecdote)

I’m all about finding shortcuts in the kitchen that don’t compromise on flavor. This recipe is a perfect example. Using a cake mix as the base for both the crust and the topping saves time and effort, while still delivering a delicious, homemade taste. These bars are always a crowd-pleaser, and they’re so easy to make that they’re perfect for last-minute gatherings or satisfying a sweet craving.

Ingredient Descriptions: Building Layers of Flavor and Texture

Each ingredient contributes to the bars’ unique texture and flavor profile:

• Yellow Cake Mix: Provides the base for both the crust and the topping. Yellow cake mix offers a buttery flavor and a tender crumb. You can substitute with a white cake mix or a butter golden cake mix.
• Melted Butter: Adds richness and moisture to the crust and topping, creating a buttery, crumbly texture. Unsalted butter is preferred, allowing you to control the salt level.
• Large Egg: Binds the crust and topping ingredients together.
• Sweetened Condensed Milk: Creates a gooey, caramel-like filling. Do not substitute with evaporated milk.
• Semi-Sweet Chocolate Chips: Add a rich, chocolatey flavor that complements the toffee and buttery crust. Milk chocolate chips or dark chocolate chips can also be used.
• Toffee Bits: Provide a crunchy, buttery, and caramel-like flavor and texture. You can find toffee bits in the baking aisle of most grocery stores (often near the chocolate chips). Heath Bar bits are a popular choice.

Equipment/Tools: Essential Gear for Baking Success

• 9×13-inch Baking Pan: The standard size for this recipe. An 8×8-inch pan can be used for thicker bars (see notes).
• Parchment Paper (Optional, but Recommended): Lining the pan with parchment paper makes it easy to remove the bars after baking.
• Large Mixing Bowl: For combining the cake mix, butter, and egg.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rubber Spatula or Wooden Spoon: For mixing the ingredients.

Complete Recipe: Cake Mix Toffee Bars

Ingredients with Measurements:

• 1 box yellow cake mix
• 1/2 cup melted butter
• 1 large egg
• 1 can (14 oz) sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 1 cup toffee bits

Step-by-Step Instructions:

1. Prepare the Oven and Pan:

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang on the long sides for easy removal.

2. Make the Crust and Topping Mixture:

1. In a large bowl, combine the yellow cake mix, melted butter, and egg.
2. Mix with a spatula or wooden spoon until well combined and the mixture is crumbly. It will resemble coarse crumbs.

3. Form the Crust:

1. Set aside about 1/3 of the cake mix mixture for the topping.
2. Press the remaining 2/3 of the mixture evenly into the bottom of the prepared baking pan to form the crust.

4. Add the Filling:

1. Pour the sweetened condensed milk evenly over the crust, spreading it gently with a spatula to cover the entire surface.
2. Sprinkle the chocolate chips evenly over the sweetened condensed milk.
3. Sprinkle the toffee bits evenly over the chocolate chips.

5. Add the Topping:

1. Crumble the reserved cake mix mixture evenly over the top of the toffee bits.

6. Bake:

1. Bake for 25-30 minutes, or until golden brown and set. The edges should be slightly crispy, but the center may still look a bit gooey. The internal temperature should be around 200F. If using a glass pan, reduce the temperature to 325F.

7. Cool and Slice:

1. Remove the pan from the oven and let the bars cool completely in the pan before slicing. This is important, as the bars will be very soft when warm and will firm up as they cool.
2. Once cooled, lift the bars out of the pan using the parchment paper overhang (if used) or carefully cut them into squares within the pan.

Troubleshooting Common Problems:

• Crust is Too Crumbly: Make sure you’ve added enough melted butter and pressed the crust firmly into the pan.
• Filling is Too Runny: The sweetened condensed milk will thicken as it bakes and cools. Make sure to let the bars cool completely before slicing.
• Topping is Burning: If the topping is browning too quickly, loosely cover the pan with foil for the last few minutes of baking.
• Bars are sticking: Be sure to grease or use parchment. Also, allow to cool completely before cutting.

Tips and Variations:

• Add Nuts: Add 1/2 cup of chopped pecans, walnuts, or almonds to the toffee layer for extra crunch and flavor.
• Different Chocolate Chips: Use milk chocolate chips, dark chocolate chips, or white chocolate chips instead of semi-sweet chocolate chips.
• Butterscotch Chips: Add butterscotch chips to the filling for a different flavor.
• Salted Caramel: Drizzle salted caramel sauce over the baked bars before serving.
• 8×8-inch Pan: For thicker bars, bake in an 8×8-inch pan. Increase the baking time to 35-40 minutes, or until golden brown and set.
• Different Cake Mix: Use a white or chocolate cake mix instead of yellow.

Serving Suggestions:

• Serve warm or at room temperature.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Dust with powdered sugar before serving.

Pairing Recommendations:

• Drinks: Coffee, milk, or a glass of cold milk.
• Side Dishes: These bars are rich and satisfying on their own.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 24 bars). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 200-250
• Fat: 10-15g
• Saturated Fat: 5-7g
• Cholesterol: 20-30mg
• Sodium: 100-150mg
• Carbohydrates: 25-30g
• Fiber: 0-1g
• Sugar: 15-20g
• Protein: 2-3g

Print

Comprehensive FAQ:

Q: Can I make these ahead of time?

A: Yes, these bars are great for making ahead. They can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.

Q: How long do they last?

A: Stored properly in an airtight container, these bars will last for up to 3 days at room temperature or up to a week in the refrigerator.

Q: Can I freeze these bars?

A: Yes, you can freeze these bars. Wrap them tightly in plastic wrap and then aluminum foil, or place them in a freezer-safe container. Freeze for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving.

Q: Do I really need to use a yellow cake mix?

A: Yellow cake mix provides a buttery flavor that complements the other ingredients. However, you can substitute with a white cake mix or a butter golden cake mix.

Q: Can I use a different kind of chocolate chips?

A: Yes, you can use milk chocolate chips, dark chocolate chips, or even white chocolate chips.

Q: My bars are sticking to the pan. What should I do? A: Be sure to grease the pan very well, or line with parchment. Also, let cool completely.

Q: Can I use a different size pan? A: Yes, an 8×8 will result in thicker bars.

Q: Can I double this recipe? A: Yes, but you will likely need to use two 9×13 pans.