Bake-Off® Contest 37, 1996
Amherst, Massachusetts

Chocolate-Toffee-Caramel Bars

Enjoy these delicious chocolate and caramel bars - a delightful dessert treat.

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  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 9
  • servings 24
 

Ingredients

1
(18.25-oz.) pkg. butter recipe yellow cake mix with pudding in the mix
1/3
cup vegetable oil
2
eggs
1
(12-oz.) pkg. (2 cups) semisweet chocolate chips
1
cup white vanilla chips
3
(1.4-oz.) chocolate-covered toffee candy bars, cut into pieces
1/2
cup butter or margarine
32
vanilla caramels, unwrapped
1
(14-oz.) can sweetened condensed milk (not evaporated)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
  • 2 Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
  • 3 Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
  • 4 Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.
  • 1 Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
  • 2 Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
  • 3 Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
  • 4 Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
420
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
Trans Fat
1/2g
1/2%
),
Cholesterol
40mg
40%;
Sodium
250mg
250%;
Total Carbohydrate
56g
56%
(Dietary Fiber
1g
1%
  Sugars
43g
43%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
15%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.