Cake Mix Toffee Bars (Printable)

Buttery chewy bars with rich toffee and chocolate layers on a simple cake mix base, ready in 35 minutes.

# What You'll Need:

→ Base

01 - 1 box (15.25 oz) yellow cake mix
02 - 1/2 cup unsalted butter, melted
03 - 1 large egg

→ Topping

04 - 1 cup semi-sweet chocolate chips
05 - 1 cup toffee bits (such as Heath)
06 - 1/2 cup chopped pecans (optional)

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9x13 inch baking pan or line with parchment paper for easy removal.
02 - In a large bowl, combine the cake mix, melted butter, and egg. Mix until a soft, uniform dough forms.
03 - Press the dough evenly into the prepared baking pan, creating a uniform base layer.
04 - Bake for 15 minutes until just set but not browned.
05 - Remove from oven and immediately sprinkle chocolate chips evenly over the hot base. Let sit for 2-3 minutes until melted, then gently spread with a spatula to form an even layer.
06 - Sprinkle toffee bits and chopped pecans (if using) evenly over the melted chocolate.
07 - Return to the oven for 8-10 minutes until the toppings are slightly bubbly and the edges are golden.
08 - Let cool completely in the pan before cutting into 16 bars. This ensures clean slices and proper set.

# Expert Advice:

01 -
  • They come together in under 10 minutes of active prep time, but taste like you fussed over them for hours
  • The combination of buttery cake base, melted chocolate, and crunchy toffee hits every single craving at once
  • They travel beautifully and actually taste better on day two, making them perfect for picnics or bake sales
02 -
  • Hot, freshly baked bars will crumble apart when cut—patience pays off here, so give them at least an hour to cool completely
  • The dough will seem quite thick and stiff when you're pressing it into the pan, which is exactly right and means your bars will have a nice sturdy base
  • If your toffee bits are large, give them a quick chop so they distribute more evenly across the chocolate layer
03 -
  • Room temperature ingredients mix more easily, so take your egg out of the fridge about 20 minutes before you start
  • If your parchment paper keeps curling up in the pan, use a couple of metal binder clips to hold it in place
  • Use a sharp knife and wipe it clean between cuts for the cleanest, most professional-looking bars

Go Back