Over the Top Chocolate Toffee Caramel Bars

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Over the Top Chocolate Toffee Caramel Bars


  • 1 (18.25-ounce) box yellow cake mix
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • 3 (1.4-ounce) chocolate-covered toffee candy bars
  • 32 caramels, unwrapped
  • 1 stick butter
  • 1 (14-ounce) can be sweetened condensed milk


Preheat oven to 350 degrees F. Spray bottom of a 13×9-inch pan with non-stick spray.

Blend the cake mix, oil, and eggs until well mixed. Stir in semisweet chocolate chips and white chocolate chips.

 Press half of mixture into bottom of prepared pan. Stir toffee pieces into remaining half. Bake crust for 10 minutes.

While the crust bakes, place the caramels, butter, and condensed milk in a medium heavy saucepan. Stir over medium until caramels are melted and the mixture is blended and smooth; pour evenly over partially baked crust and sprinkle with the remaining cake mixture. 

Bake for 25-28 minutes or until the topping is golden and firm to the touch. Transfer to wire rack. Run a knife around edges of pan to loosen; cool completely.

 24 large bars

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