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Chocolate-Toffee-Caramel Bars

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“Recipe created by Amy (Kline) Limbrick for the Pillsbury 37th Bake Off.”
READY IN:
1hr 10mins
YIELD:
24 bars
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package butter recipe cake mix or 1 (18 1/4 ounce) package yellow cake mix with pudding
  • 13 cup vegetable oil
  • 2 large eggs, beaten
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 cup white vanilla chip
  • 3 (1 1/2 ounce) chocolate-covered english toffee bars, chopped into pieces
  • 12 cup margarine or 12 cup butter
  • 32 vanilla caramels, unwrapped
  • 1 (14 ounce) can sweetened condensed milk

Directions

  1. In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
  2. Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
  3. Press half the mixture into a greased 13x9 inch baking dish.
  4. Bake at 350° for 10 minutes.
  5. In a saucepan, add the margarine, caramels, and condensed milk.
  6. Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
  7. Pour caramel mixture over baked crust; spread evenly.
  8. Crumble remaining cake mix mixture over the caramel layer.
  9. Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
  10. Cool for 20 minutes.
  11. Run a knife around sides of pan to loosen bars.
  12. Cool 40 minutes.
  13. Refrigerate 1 hour.
  14. Cut into bars.
  15. Store in refrigerator.

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