Description

What makes these bars genuinely better than most desserts is their foolproof nature – even novice bakers can achieve bakery-quality results. The moist cake layer provides the perfect foundation, while the caramel adds richness without overwhelming sweetness.

Ingredients

Scale

For the Cake Base:

1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1/3 cup water
2 large eggs

For the Caramel Layer:

1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
2 tablespoons butter

For the Topping Layers:

1 container (8 oz) frozen whipped topping, thawed
1 cup toffee bits (such as Heath or Skor)
1/2 cup chopped pecans (optional)

Practical Substitutions:

Gluten-free option: Replace regular cake mix with your favorite gluten-free yellow cake mix
Dairy-free alternative: Use dairy-free whipped topping and ensure your caramel topping is dairy-free
Homemade cake base: Substitute 2 cups flour, 1 1/3 cups sugar, 1/3 cup butter, 1 1/2 tsp baking powder, 1/2 tsp salt, 2/3 cup milk, and 1 egg if you prefer making from scratch
Caramel substitute: Dulce de leche works beautifully in place of caramel topping
Toffee alternatives: Crushed butterscotch chips, mini chocolate chips, or chopped chocolate-covered coffee beans

Instructions

1. Prepare the Cake Foundation

Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly. In a large mixing bowl, combine the cake mix, melted butter, water, and eggs. Mix until just combined – don’t overwork the batter as this can make the cake tough. The mixture will be thicker than regular cake batter, which is exactly what you want for a sturdy base layer.

Press the batter evenly into your prepared pan using clean hands or an offset spatula. The layer should be uniform to ensure even baking and a level foundation for your toppings.

2. Bake the Base Layer

Bake for 25-30 minutes until the cake is golden brown and springs back lightly when touched in the center. Don’t overbake, as the cake will continue cooking slightly from residual heat. While the cake bakes, you’ll notice a wonderful buttery aroma filling your kitchen – this is your first sign that something amazing is in the works.

Remove from the oven and immediately use a wooden skewer or fork to poke holes evenly across the entire surface, spacing them about an inch apart. These holes are crucial as they allow the caramel to seep into the cake, creating that signature moist, flavorful base.

3. Create the Caramel Magic

While the cake is still warm, combine the sweetened condensed milk, caramel topping, and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and pourable. This usually takes 1-2 minutes total.

Pour the warm caramel mixture over the cake immediately, using a spoon to gently spread it and ensure it fills all the holes. The caramel will seem like a lot, but trust the process – it will absorb into the cake beautifully as it cools.

4. Add the Finishing Touches

Allow the cake to cool completely to room temperature, about 45 minutes. This step requires patience, but it’s essential for the structural integrity of your bars. Once cooled, spread the whipped topping evenly over the caramel layer using a gentle hand to avoid mixing the layers.

Finally, sprinkle the toffee bits evenly over the whipped topping, pressing them lightly to help them adhere. Add chopped pecans if using, which provide a lovely contrast to the sweet layers.

5. The Final Rest

Cover the pan tightly with plastic wrap and refrigerate for at least 2 hours, though overnight is even better. This chilling time allows all the flavors to meld and makes cutting clean, professional-looking squares much easier.

Nutrition

Calories: 380
Sugar: 45g
Sodium: 320mg
Fat: 16g
Carbohydrates: 58g
Protein: 6g