TOFFEE COFFEE CHOCOLATE CARAMEL BARS

Toffee Coffee Chocolate Caramel Bars image

Provided by Super San Mateo Che

Time 58m

Yield 24 serving(s)

Number Of Ingredients 10

1 (18 1/2 ounce) box yellow cake mix
1/4 cup vegetable oil
1 cup strong coffee, divided
1 (10 ounce) bag chocolate chips, Nestle Swirled Milk Chocolate-Caramel chips
2 large eggs
1/4 cup butter
1 (10 ounce) bag chocolate-covered caramel candies, unwrapped (such as Riesen)
1 (14 ounce) can sweetened condensed milk
1 cup pecans, chopped and divided
4 chocolate-covered english toffee bars, crushed (such as Skor or Heath)

Steps:

Preheat oven to 350°F.
Grease a 9 x 13 pan.
Beat together the cake mix, oil, ½ cup coffee and eggs.
Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
Spoon approximately ¾ of the mixture into the bottom of prepared pan. Press with spatula to spread it to cover the bottom.
Bake this layer for 10 minutes.
In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth. Continually swirl with a wooden spoon to prevent burning.
Pour the filling over the partially baked crust.
Sprinkle with 1/2 cup pecans.
Spoon the remaining ¼ batter mix over the pecans.
Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
Bake an additional 30 minutes.
Allow the pan to cool completely and cut into square bars.