These Double Chip Toffee Caramel Bars are buttery, rich and unbelievably good. Layers of chocolate chips, caramel and Skor Candy bar . . . hello yumminess!
Oh man, these Double Chip Toffee Caramel Bars are good . . . really, really good. I came across this recipe over 20 years ago, made a few tweaks and loved them so much I ended up putting the recipe in our family cookbook. Yes, they were good enough to be family cookbook worthy.
Layers bars are the best, right? I mean they’re layer upon layer of sheer deliciousness and somehow the combination of all the ingredients is usually a match made in heaven, even if some of them seem like they don’t go together.
These bars start with a box cake mix and then with a few more simple ingredients, you end up with a buttery, chocolaty, gooey, decadent bar cookie that is going to receive rave reviews anywhere you take them. Be sure you don’t follow the directions on the cake mix box, follow the directions for this recipe (lol).
Once you mix all the ingredients together, you press half of it into the pan and partially bake it. Once it comes out of the oven, pour the caramel mixture on top and take the remaining crust mixture and flatten pieces of it and place them over the caramel. It won’t cover it completely and that’s ok.
Throw them in the oven and you end up with the most delicious, buttery, rich, gooey bars.
Look at this lineup of ingredients . . .
- Butter cake mix
- Sweetened condensed milk (nectar of the Gods)
- Semisweet chocolate chips
- White chocolate chips
- Skor Candy Bar
How could any of those things turn into something not incredibly delicious?
If you’re a huge fan of nuts in cookies and bars, then by all means throws some chopped pecans, almonds, peanuts, etc. on top of the chocolate chips.
As much as I love milk chocolate chips in cookies and bars, for this particular recipe I highly semisweet. These bars are really sweet from the caramel layer, white chocolate chips and Skor candy bar. The semisweet helps offset that sweetness and makes these bars fantastic.
Either candy bar will work for this recipe, I just love Skor bars more than I do Heath Bars. If you love Heath Bars more, then go ahead and use them instead.
- 1 package butter golden cake mix (I use Duncan Hines)
- 2 large eggs
- 1/3 cup canola oil
- 2 cups semisweet chocolate chips
- 1 cup white chocolate chips
- 4 Skor Candy bars, chopped into chunks
- 1 can (14 ounces) sweetened condensed milk
- 1 bag (11 oz) caramels (about 33–35 caramels)
- 1/2 cup butter, cut into chunks
- Preheat oven to 350°. Spray a 9×13 glass baking dish with cooking spray.
- In a large bowl, combine cake mix, eggs and oil, beat on low speed 30 seconds. Scrape down sides if needed and beat on medium for about 2 more minutes.
- Fold in semi sweet chocolate chips, baking chips and chopped Skor Bar (mixture will be slightly sticky and thick).
- Press half of mixture into the prepared baking dish Bake 7 minutes.
- Meanwhile, in a large saucepan, combine sweetened condensed milk, caramels and butter. Cook and stir frequently over medium-low heat until smooth.
- Pour caramel mixture over partially baked crust. Take pieces of the remaining crust mixture and flatten them slightly with your fingers and place on top of the caramel layer.
- Bake 20-25 minutes longer or until edges barely begin to turn golden brown. Cool in pan on a wire rack. Cut into bars.