Save These buttery, chewy bars feature a tender cake mix base topped with melted chocolate, crunchy toffee bits, and optional pecans. The entire assembly comes together in just 10 minutes of prep time, using only a few pantry staples. After a quick bake, the bars develop golden edges and slightly bubbly toppings, creating the perfect balance of soft and crisp textures.
The beauty of this treat lies in its simplicity—no complex techniques or specialty ingredients required. The cake mix creates a consistent, reliable foundation that pairs perfectly with the rich chocolate and buttery toffee. A sprinkle of sea salt after baking elevates the flavors, though the bars are delicious straight from the oven.
The smell of butter melting in the microwave still takes me back to my tiny first apartment kitchen, where I discovered that a simple cake mix could become something magical. I was low on time and high on craving something sweet, and these toffee bars saved the day. My roommate wandered in mid bake, drawn by the chocolate melting, and we ended up eating them warm right off the parchment paper with forks.
Last summer I made three batches for a neighborhood block party, and by the time I circled back to the dessert table, the pan was empty except for toffee crumbs. Two different neighbors asked for the recipe, looking skeptical when I mentioned cake mix, then genuinely surprised at how rich and buttery the bars tasted.
Ingredients
- Yellow cake mix: The foundation that makes this recipe so incredibly simple and reliable.
- Unsalted butter melted: Use real butter here because the flavor really shines through.
- Large egg: Binds everything together into that soft pressable dough.
- Semi sweet chocolate chips: Milk chocolate works too but semi sweet balances the sweet toffee perfectly.
- Toffee bits: Heath bits are classic but store brand works just as well.
- Chopped pecans: Optional but adds such a lovely crunch and nutty warmth.
Instructions
- Get your oven ready:
- Preheat to 350°F and grease your 9x13 pan or line it with parchment paper for easier cleanup later.
- Make the dough:
- Dump the cake mix, melted butter, and egg into a large bowl and stir until everything comes together into a soft dough.
- Press it down:
- Use your hands to press the dough evenly across the bottom of your pan. The dough will seem thin but it puffs up slightly while baking.
- First bake:
- Bake for 15 minutes until just set. You want it barely cooked through, not browned at all yet.
- Add the chocolate:
- Scatter the chocolate chips over the hot crust and let them sit for a few minutes until glossy and melted, then gently spread them into an even layer.
- Sprinkle the toppings:
- Scatter the toffee bits and pecans if using over the melted chocolate.
- Finish baking:
- Return to the oven for 8 to 10 more minutes until the toffee gets slightly bubbly and the edges turn golden.
- Cool completely:
- This is the hardest part. Let the bars cool completely in the pan before cutting or the chocolate will smear everywhere.
Save My mom now keeps a cake mix in the pantry specifically for when the grandchildren visit. They sit at the counter with their own little bowls of toffee bits, sneaking tastes while the oven does its work. The best part is watching them try to wait for the bars to cool.
Making Them Your Own
White chocolate chips create a completely different vibe, more delicate and creamy. I have used dark chocolate when I wanted something less sweet, and the combination with toffee was sophisticated enough for a dinner party dessert. Mixed chocolate chips work beautifully too.
Storage Wisdom
These actually get better after a day, as the toffee softens slightly and the flavors meld together. I keep them in a sealed container with parchment between layers if I am stacking them. Room temperature is perfect for up to five days though they rarely last that long in my house.
Serving Suggestions
A tiny sprinkle of flaky sea salt right after baking elevates these into something restaurant worthy. They are incredible alongside vanilla ice cream, the contrast between hot and cold. For holidays I have drizzled them with melted white chocolate and topped with crushed candy canes.
- Serve them slightly warmed in the microwave for about 10 seconds.
- They travel well packed between wax paper in a tin.
- The recipe doubles easily in a half sheet pan if you are feeding a crowd.
Save Somehow something so humble always becomes the recipe everyone requests most. That is the magic of really good simple food.
Recipe FAQs
- → Can I use different cake mix flavors?
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Yes, butter or vanilla cake mix work best, though chocolate cake mix creates a double chocolate version. Avoid angel food or pound cake mixes as they have different textures.
- → How do I know when the bars are done baking?
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The edges should be golden and the chocolate and toffee topping slightly bubbly. The base will feel set but not firm—it continues cooking as it cools in the pan.
- → Can I make these without nuts?
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Absolutely. Simply omit the chopped pecans or replace them with extra toffee bits for a nut-free version that still delivers plenty of crunch.
- → Why should I let them cool completely before cutting?
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The bars need time to set as they cool. Cutting while warm causes the chocolate to smear and the toffee layer to fall apart. Room temperature cutting yields clean, neat squares.
- → Can I freeze these bars?
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Yes, wrap individual bars in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.
- → What type of toffee bits work best?
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Heath or Skor toffee bits are classic choices, though any crushed toffee candy works. For homemade toffee bits, crush toffee candies with a rolling pin.
