Cake Mix Toffee Bars

I discovered these bars during a chaotic week when my sister announced she was bringing friends over unexpectedly. The cake mix shortcut saved my sanity and I've been grateful ever since.

My neighbor's teenage son once asked if I'd consider adopting him after trying these at our annual block party. That request still makes me laugh every time I make a batch.

Ingredients

• Yellow cake mix: The foundation that eliminates almost all the work while creating a buttery tender base that holds everything together beautifully
• Unsalted butter melted: Use real butter here because the flavor difference is noticeable and it creates that irresistible rich texture
• Large egg: The binding agent that transforms dry cake mix into a soft workable dough that presses into the pan like a dream
• Semi sweet chocolate chips: These melt into a perfect layer of chocolate that balances the sweetness of the toffee without overwhelming
• Toffee bits: The star of the show that adds crunch and that signature buttery caramel flavor we all crave
• Chopped pecans optional: Toast them beforehand for extra nutty flavor or skip them if you're feeding anyone with allergies

Instructions

Get your oven ready:

Preheat to 350°F and grab a 9x13 inch pan lining it with parchment paper for easy removal later

Make the dough:

Dump the cake mix melted butter and egg into a large bowl mixing until it forms a soft dough that holds together when pressed

Press it down:

Use your hands to press the dough evenly into the prepared pan creating a smooth uniform base layer

First bake:

Bake for 15 minutes until the base is just set and lightly firm but not taking on any golden color yet

Add the chocolate:

Scatter chocolate chips over the hot base letting them sit for 2-3 minutes until glossy then spread gently into an even layer

Sprinkle the toppings:

Shower the melted chocolate with toffee bits and pecans if using pressing lightly so everything adheres

Final bake:

Return to the oven for 8-10 minutes watching until the toffee gets slightly bubbly and edges turn golden brown

The hardest part:

Let cool completely in the pan before cutting because warm bars will crumble and patience pays off here

Save

These became my daughter's go-to contribution for college bake sales because they're impossible to mess up and everyone asks for the recipe. She's now known as the toffee bar girl on her entire floor.

Making Them Your Own

I've swapped milk chocolate chips for semi-sweet when my nieces visit because they prefer the sweeter version. White chocolate works too though the toffee flavor becomes more prominent which isn't necessarily a bad thing.

Storage Secrets

These bars actually improve after a day as the flavors meld together and the texture becomes even more fudgy. Keep them in an airtight container at room temperature hiding them in the back of the pantry if you want them to last longer than 24 hours.

Serving Suggestions

A light dusting of flaky sea salt right after they come out of the oven creates that salted caramel effect everyone loves. Serve them slightly warmed with vanilla ice cream for an over-the-top dessert.

• Cut them small because these are incredibly rich
• Use a sharp knife wiping it clean between cuts for neat edges
• Package them in cute boxes for effortless holiday gifts

Save

There's something magical about a recipe this simple delivering such impressive results every single time.

Recipe FAQs

→ Can I use different types of cake mix?

Yes, you can substitute yellow cake mix with butter pecan, vanilla, or even chocolate cake mix for variations in flavor. Each will create a slightly different base that complements the toffee and chocolate topping beautifully.

→ How should I store these bars?

Keep the bars in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, they freeze well for up to 3 months.

→ Can I make these without nuts?

Absolutely. The pecans are completely optional. Simply omit them for a nut-free version, or substitute with sunflower seeds for crunch without tree nuts. The toffee bits still provide plenty of texture.

→ Why do I need to let the base cool before adding toppings?

The residual heat from the hot base helps melt the chocolate chips evenly, creating a smooth layer without needing additional melting. This technique ensures the chocolate spreads easily and adheres well to the base.

→ Can I double this recipe?

You can double the ingredients and bake in a larger pan (such as a 12x18 inch jelly roll pan). You may need to adjust the baking time slightly—watch for the edges to turn golden and the topping to bubble.

→ What's the best way to cut clean bars?

Let the bars cool completely before cutting. For the cleanest edges, chill in the refrigerator for 30 minutes, then use a sharp knife wiped clean between cuts. Room temperature bars cut easily with slightly warmed knife.