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Toffee Coffee Bars

Sue Lau
Prep Time 15 mins
Cook Time 45 mins
Course Cookies, Dessert
Cuisine American
Servings 36


  • double boiler



  • 15.25 ounce box yellow cake mix
  • 1/4 cup melted butter
  • 1/4 cup cold water mixed with 1 tablespoon of instant espresso
  • 2 cups chocolate chips
  • 2 large eggs lightly beaten


  • 1/4 cup unsalted butter
  • 32 Werther's baking caramels unwrapped
  • 1/4 cup cold water mixed with 1 tablespoon instant espresso
  • 14 ounce can sweetened condensed milk
  • 1 cup chopped pecans divided
  • 2 regular sized chocolate-covered English toffee bars chopped


  • Preheat oven to  350° F.
  • Butter or grease an oblong cake pan.
  • Stir together the cake mix, oil/butter, one-fourth cup espresso, chocolate chips and eggs until smooth.
  • Press half of the cake dough into the pan (I found that spritzing a spatula with PAM spray helps the process).
  • Bake the cake layer for 8 minutes, then remove from oven.
  • Meanwhile, set up a double boiler and heat the butter, caramels, rest of the espresso, and condensed milk over low heat until the caramels melt and the mixture is smooth, whisking frequently.
  • Pour caramel mixture over the baked cake layer.
  • Using two teaspoons, dot the top of the caramel with dollops of the remaining cake dough.
  • Sprinkle the top of that with chopped toasted pecans and chopped candy bars.
  • Bake for an additional 25-30 minutes or until the cake batter part tests clean with a toothpick (if you stick it in the caramel part it will loo sticky, so be careful).
  • Allow it to cool to just warm, then slice into squares and run a knife around the pan edge. Then cover with foil and let it cool completely before removing from pan.
  • Store in an airtight container with waxed paper separating the bars.


From the kitchen of palatablepastime.com
Keyword bar cookies