Best Toffee Bar Cake Recipes

TOFFEE BAR COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
• Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)

HEATH BAR TOFFEE COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
• Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
• Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
• Add in buttermilk, egg and vanilla; beat until JUST combined.
• Transfer to prepared baking dish.
• Sprinkle with reserved toffee topping evenly over batter.
• Bake for about 35 minutes, or until golden brown and the cake tests done.
• Cool completely in baking dish and cut into squares.

TOFFEE BAR COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Crush toffee bars into small bits and set aside.
• In a large bowl, combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. Remove 1/2 cup of crumb mixture and set aside to be used for topping. Add milk, baking powder, vanilla, egg, and 1/2 cup of the crushed toffee bars; beat at low speed until well-mixed. Increase speed to medium, and beat for 1 minute. Spread batter evenly in 9x13 inch pan.
• To make the topping: In a small bowl, mix nuts, remaining chopped toffee bars, and reserved 1/2 cup crumb mixture. Sprinkle mixture evenly over batter in pan.
• Bake for 30 minutes, or until it tests done. Cool cake completely in pan on rack. Make about 2 1/2 hours before serving, or early the in day.

TOFFEE BAR COFFEE CAKE

Steps:

• 1. Mix first 5 ingredients (and set aside 1 cup of mixture).
• 2. Dissolve buttermilk with soda.
• 3. Beat in egg.
• 4. Combine mix, buttermilk and egg.
• 5. Add mixture to greased 9 x13 pan or 11x7 floured cake pan
• 6. Chop 3 toffee bars, add nuts, add to set mixture and sprinkle over top of mixture and bake 350 for 30-40 minutes.

SOUR CREAM BANANA CAKE WITH TOFFEE BAR TOPPING

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan.
• To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
• Rub the butter in the flour mix with your fingertips to make a crumb mixture.
• Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
• In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
• In another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
• Add in the eggs one at a time, beating well after each addition and the vanilla.
• Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
• Transfer to prepared baking pan.
• Sprinkle the crumb topping evenly over the cake batter.
• Bake for about 45-50 minutes.

HEATH BAR CHOCOLATE & TOFFEE COFFEE CAKE MUFFINS

Steps:

• In a medium bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and ⅛ teaspoon salt. Cut butter into ½-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. When the mixture resembles coarse meal, stir in Heath or Skor bar bits.
• Preheat the oven to 350 degrees F. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. Combine butter and sugar in a large bowl, and blend with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in the flour mixture alternately with yogurt, beginning and ending with the flour mixture. Do not overmix.
• Coat 1½ muffin tins (18 cups) with cooking spray. Fill each cup one-third full with batter. Using half of the Heath bar mixture, generously top the batter. Fill with the rest of the batter and top with the remaining streusel. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking. Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack. Serve.

TOFFEE BAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine brown sugar, flour and butter; mix on low speed with an electric mixer until crumbly. Remove 1 cup of crumb mixture and set aside to be used for topping. To the remainder, add egg, baking soda, milk, vanilla and salt. Batter will be thin; pour into prepared pan. Sprinkle top with chopped walnuts, toffee bits and reserved crumb mixture.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BETTER THAN SEX CAKE (TOFFEE BAR CAKE)

Steps:

• Mix cool whip, syrup, and equivalent to 5 skor bars together.
• Spread some on top of one cake, and place other cake directly on top of that one.
• Put more on top of that cake and on sides.
• Sprinkle the rest of skor bar crumbs on top.
• Put in freezer for about an hour, or until firm.

TOFFEE BAR COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Butter 13x9x2-inch glass baking dish and set aside.
• Beat first 5 ingredients in large bowl on low speed using electric mixer until mixture resembles coarse meal.
• Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.
• Set aside.
• Stir baking soda into remaining butter-sugar mixture in large bowl.
• Add buttermilk, egg and vanilla, beating until just combined.
• Transfer batter to prepared dish.
• Sprinkle toffee topping evenly over batter.
• Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.
• Cool completely in baking dish.
• Cut into 16 squares.
• (Can be made 1 day ahead. Store in airtight container at room temperature.) Makes 16 squares.