Crave-Worthy Caramel Chocolate Toffee Bars

These yummy chocolate caramel toffee bars are really great to take to picnics, church cookouts, and other events. We may even make these for the Christmas pageant this year. Shoot, I just might make these caramel chocolate toffee bars for a just-because kind of treat. I especially enjoy the white chocolate chips in this recipe. You don’t see white chips used much in desserts and it’s a nice change from just straight up chocolate bits.

 

If I don’t know the fat content then it doesn’t count, right?

 

Ingredients

32 vanilla caramels, unwrapped

½ cup Land O Lakes butter

1 (14 ounce) can Eagle Brand sweetened condensed milk

1 package butter Recipe yellow cake mix (my fave is Pillsbury Moist Supreme)

1/3 cup Wesson vegetable or canola oil

2 Eggland’s Best eggs

1 (12 ounce) package Hershey milk chocolate chips

1 cup white chocolate chips

1 cup Heath Toffee Bits (Bits-o-Brickle)

Instructions

Unwrap the caramels and put them in a microwaveable bowl.

Add the butter and sweetened condensed milk; set aside.

In a large bowl, combine cake mix, oil and eggs, blending well (batter will be very thick).

Stir in chocolate chips, white chips and toffee bits.

Press half of the mixture into the bottom of a greased 9×13 pan.

Bake at 350 degrees for 10 minutes.

While crust is baking, melt the caramel mixture in the microwave, stirring frequently until caramels are melted and mixture is smooth.

Remove crust from oven and slowly pour caramel mixture over hot crust.

Top with reserved crust mixture – it’s really thick, so I just take chunks of the mixture and break it up over the caramel filling.

Bake an additional 25 minutes or until top is set and edges are a golden brown.

Cool 20 minutes and then run a sharp knife around edges of the pan to loosen the bars.

Cool completely; cut into bars.

 

 

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Quick Tip: Serve these yummy bars with your favorite ice cream for a real whopper of a treat!