Chocolate-Toffee-Caramel Bars
(from saymyname’s recipe box)
24 bars
Source: Recipe created by Amy (Kline) Limbrick for the Pillsbury 37th Bakeoff
Ingredients
- 1 (18 1/4 ounce) packagebutter recipe cake mix or 1 (18 1/4 ounce) package yellow cake mix with pudding
- 1/3 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
- 1/2 cup margarine or 1/2 cup butter
- 32 vanilla caramels, unwrapped
- 1 (14 ounce) can sweetened condensed milk
Directions
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In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
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Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
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Press half the mixture into a greased 13×9 inch baking dish.
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Bake at 350° for 10 minutes.
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In a saucepan, add the margarine, caramels, and condensed milk.
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Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
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Pour caramel mixture over baked crust; spread evenly.
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Crumble remaining cake mix mixture over the caramel layer.
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Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
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Cool for 20 minutes.
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Run a knife around sides of pan to loosen bars.
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Cool 40 minutes.
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Refrigerate 1 hour.
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Cut into bars.
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Store in refrigerator.