And now, you know, the grocery stores carry these toffee bits that you can put into cookies and whatever other baking desires you may have. In truth, I prefer the ones with chocolate mixed in, but I had a bag of the regular toffee bits, just straight toffee, and decided to find a recipe to incorporate them in that wasn't just cookies.
Therefore - cake mix toffee bars! These are ridiculously easy to make. If you aren't one for complicated recipes and feel perfectly fine using cake mixes, get on it! You can use vanilla cake mix, like the original recipe calls for, or you can use a yellow one, like I did, since I didn't have vanilla. Also you can use the chocolate toffee bits or the regular ones, both work. Moldable recipe, this!
And? A very sweet one. Like, whoa, brush your teeth after sinking them into these babies.
Cake Mix Toffee Bars
- 1 (18.25 ounce) box cake mix - vanilla or yellow
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup toffee bits (with our without chocolate in them)
- Preheat oven to 350F. Spray a 9x13 pan with cooking spray.
- In a bowl, combine the cake mix, 1 of the eggs and the melted butter until incorporated together. Press into your prepared pan.
- In another bowl, combine the condensed milk, the other egg, vanilla, and the toffee bits. Whisk together until combined, then pour that onto your cake layer.
- Bake for 20-25 minutes until edges are golden brown and the center is set. Let cool completely before cutting into squares.
- Keep these in the fridge to assure firmness, otherwise your top layer may start melting everywhere!
Mix together your cake mix, butter and 1 egg.
Press that into your prepared pan.
Whisk together the other egg, 1 tsp vanilla, the condensed milk and your toffee bits. I only had regular toffee bits with no chocolate.
Pour that onto your bottom layer.
Bake at 350F for 20-25 minutes until edges are golden and middle has set. Mine started to bubble up in the middle a little, as you can see. You'd be able to see it better if this picture wasn't so blurry. Yikes.
Let them cool all the way before you start cutting in to them. The top will still be sticky, at least mine was! But also, make sure you keep this refrigerated, otherwise the goo will start to become a melty glop on top!