These Chocolate Toffee Caramel Bars are layers of chocolate chips, toffee, and white chocolate cookie and a thick layer of caramel in the middle. They’re ridiculously delicious!
I’m considering banning myself from the kitchen, it might be the smartest decision I’ve made lately. After two epic fails yesterday and a few last week, I’m about ready to throw in the towel. Holy cow I’m struggling in the kitchen. Does anyone ever have
days weeks like this? Please, please tell me you do.
It’s a good thing I made these Chocolate Toffee Caramel Bars before I hit my streak of failures.
These bars are one of those recipes I cut out of a newspaper or magazine years ago, made them a few times, and then the recipe got lost/forgotten amongst my 4,863 other recipes that are slapped in photo albums or shoved in old recipe boxes.These bars are so simple to make. They start with a cake mix and then semisweet chocolate chips, white chocolate chips and chopped Skor candy bar are added taking that cake mix to a whole new level. Then if all that wasn’t enough, a thick layer of melted caramel and sweetened condensed milk is poured between the two layers. These are definitely rich and decadent so make sure you cut them on the small.
Now, I’m going to attempt some things in the kitchen, let’s just hope it’s a better day today. Keep your fingers crossed.
- 1 butter recipe yellow cake mix (or a regular yellow cake mix works too)
- 1/3 cup vegetable or canola oil
- 2 eggs
- 2 cups semisweet chocolate chips
- 1 cup white vanilla chips
- 3 (1.4-oz.) Skor candy bars (can use Heath too)
- 1/4 cup butter
- 32 caramels, unwrapped
- 1 (14-oz.) can sweetened condensed milk
- Heat oven to 350°F. Grease 13×9-inch pan.
- In a large bowl combine the cake mix, and eggs; mix until well blended. Add chocolate chips, white chocolate chips and candy bar pieces. Mix on low until combined (mixture will be thick). Press half of mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
- While the crust is baking, put the butter, caramels, and sweetened condensed milk in a microwave safe bowl. Heat on high for 2 minutes, stir well and continue cooking in 30 seconds increments, stirring after each, until the caramel is melted and the mixture is smooth.
- Remove partially baked crust from oven and slowly pour caramel mixture evenly over crust.
- Take pieces of the remaining cake mix mixture and flatten your hands and place over caramel layer (it won’t cover every bit of the caramel layer so don’t worry, it will rise and spread out while baking. )
- Return to oven; bake an additional 20 to 30 minutes or until top is set and edges are deep golden brown. Cool about 20 minutes and then run a knife around sides of pan to loosen bars.
- Cool completely before cutting into bars.
These are definitely rich bars, so cut them small. I haven’t tried this yet, but I’m sure these would be delicious using a chocolate cake mix in place of the butter recipe cake mix.