These are easy and delicious.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.

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  • Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.

  • Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.

  • Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.

Nutrition Facts

267.7 calories; 2.8 g protein; 36.7 g carbohydrates; 24.5 mg cholesterol; 274.7 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2009
This was a big hit at work! Just to make it easier on me the second time I had not used the milk and caramels. Instead I used caramel ice cream topping. Both versions are tasty. Super chewy very sweet and great with a big glass of ice-cold milk! Read More
(13)

Most helpful critical review

Rating: 2 stars
05/05/2009
I followed this recipe exactly but my batter was more of a consistency of regular cake batter...definitely not something that could be "patted" into the dish. But I went with it anyway and adjusted the cook times by several minutes. Overall they came out okay...not at all crunchy and more of a brownie texture. I would definitely decrease the amount of butter and/or evaporated milk before trying again. Read More
(7)
12 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
05/01/2009
This was a big hit at work! Just to make it easier on me the second time I had not used the milk and caramels. Instead I used caramel ice cream topping. Both versions are tasty. Super chewy very sweet and great with a big glass of ice-cold milk! Read More
(13)
Rating: 5 stars
05/01/2009
This was a big hit at work! Just to make it easier on me the second time I had not used the milk and caramels. Instead I used caramel ice cream topping. Both versions are tasty. Super chewy very sweet and great with a big glass of ice-cold milk! Read More
(13)
Rating: 2 stars
05/05/2009
I followed this recipe exactly but my batter was more of a consistency of regular cake batter...definitely not something that could be "patted" into the dish. But I went with it anyway and adjusted the cook times by several minutes. Overall they came out okay...not at all crunchy and more of a brownie texture. I would definitely decrease the amount of butter and/or evaporated milk before trying again. Read More
(7)
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Rating: 2 stars
05/19/2009
The cake mixture was difficult to pat into pan. I dropped the remaining batter in clumps on top of the caramel mixture. We love gooey but these were a mess. I was taking them to an event the same day I made them and had to put the pan in the freezer to firm them up so I could at least cut them into bars. I love to bake but won't make this again. Read More
(6)
Rating: 5 stars
05/01/2009
This is just like a recipe I use with devils food cake mix and choclate chips. I can't wait to try it Read More
(5)
Rating: 2 stars
08/07/2009
I agree with everyone else. This was not crumbly it was a batter. If I make these again I will adjust the milk. Read More
(4)
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Rating: 1 stars
05/05/2009
Only giving 1 because these "cookies" are a gooey mess. There's really no other flavor than caramel. Might as well just eat a caramel. Sorry not for me. Read More
(3)
Rating: 1 stars
02/17/2010
I followed the recipe exactly the batter was not something that could be patted down in the pan it was more the consistency of a brownie batter. If I make this again I would decrease the amount of butter and/or milk. I ended up just dropping the batter by spoonful on top of the caramel mixture and had to up my cooking time about 5 or 10 minutes for it to cook all the way through. If you make it the way the recipe states you can not cut it into bars. Also there was so much caramel in it the toffee chips were unnoticiable. I probably will not make this again. Read More
(2)
Rating: 3 stars
05/15/2009
I too followed the recipe exactly and my crust was to wet! I was difficult to "pat" into the pan.So I spread it as best I could then dropped more batter on the top.(not crumbled as recipe says) The bars were still good and chewy but had the consistency of a brownie. Next time I think I will cut the evaporated milk down to a 5 oz. can not a 12 oz. can. Maybe then the batter will be crumbly. Great taste though! Read More
(2)
Rating: 1 stars
09/03/2012
Well I've been an accomplished baker for over 40 yrs. and these did not work out for me. They sounded good but I too came out with a batter even when using about 2 oz. of evap milk. Maybe 1/2 stick butter (1/4 cup) instead of 1/2 cup butter? Why are they turning out so good for cs2002? Read More
(1)