Cake Mix Toffee Bars

The first time I made these toffee bars, I was running twenty minutes late for a potluck and grabbed a cake mix from the back of the pantry on impulse. My neighbor took one bite and immediately demanded the recipe, looking genuinely shocked when I admitted the whole thing started with a box mix. Now they are my go-to when I need something that tastes like it took all afternoon but actually comes together in under ten minutes of prep work.

Last summer my sister came over after a terrible week at work and I popped these in the oven while we sat on the back porch with wine. She took one bar fresh from the pan and literally closed her eyes, saying the combination of melted chocolate and buttery toffee was exactly what she needed. There is something about that warm chocolate toffee flavor that feels like a hug in dessert form.

Ingredients

• 1 box (15.25 oz / 432 g) yellow cake mix: This creates the most tender, foolproof base that saves you from measuring multiple dry ingredients
• 1/2 cup (115 g) unsalted butter, melted: Use real butter here because it gives the crust that rich, bakery quality texture you cannot get from oil or substitutes
• 1 large egg: The binding agent that transforms the cake mix into a soft, pressable dough that holds together beautifully
• 1 cup (180 g) semi sweet chocolate chips: Milk chocolate works too but semisweet balances the sweet toffee layer perfectly
• 1 cup (160 g) toffee bits: Heath bits are classic but any crushed toffee candy will give you that buttery, caramel crunch throughout
• 1/2 cup (60 g) chopped pecans: Completely optional but they add such a lovely nutty crunch and make these feel extra special

Instructions

Get everything ready:

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal later

Make the base dough:

Dump the cake mix into a large bowl, pour in the melted butter, crack in the egg, and stir until everything comes together into a soft, thick dough that holds its shape when you press it

Press it into the pan:

Use your hands or the back of a spoon to press the dough evenly across the bottom of your prepared baking pan, making sure it is the same thickness throughout so it bakes evenly

Partial bake the crust:

Slide the pan into the oven and bake for just 15 minutes until the base is set but not browned, keeping an eye on it because you do not want to overbake at this stage

Add the chocolate layer:

Scatter the chocolate chips evenly over the hot crust and let them sit for 2 to 3 minutes until glossy and melted, then use a spatula to gently spread them into an even layer

Sprinkle on the toppings:

Scatter the toffee bits and pecans if you are using them over the melted chocolate while it is still warm so everything sticks together

Finish baking:

Return the pan to the oven for another 8 to 10 minutes until the toppings are slightly bubbly around the edges and the pecans are lightly toasted

Cool completely:

Let the bars cool completely in the pan before cutting because the chocolate needs time to set up or you will end up with a gooey, messy situation

Save

My daughter requested these for her school bake sale three years in a row and they sell out within twenty minutes every single time. Seeing how excited people get when they take that first bite makes me feel like a baking genius, even though I know the secret shortcut.

Make Ahead Magic

You can prepare the crust layer a day ahead and keep it covered at room temperature, then add the toppings and bake when you are ready. The dough actually benefits from resting, so do not stress about making everything at once.

Storage Secrets

These bars stay fresh for up to five days in an airtight container at room temperature, though they rarely last that long in my house. You can also freeze them individually wrapped for up to two months and they taste just as good when thawed.

Easy Variations

Try white chocolate chips and dried cranberries for a holiday version or swap the pecans for walnuts if that is what you have on hand. A sprinkle of sea salt on top after baking takes these bars to the next level.

• Add a teaspoon of vanilla extract to the dough for extra depth of flavor
• Press mini pretzels into the chocolate before it sets for a sweet salty crunch
• Try crushed graham crackers mixed with the toffee bits for a cookies and cream vibe

Save

There is something deeply satisfying about a dessert that looks and tastes impressive but comes together with such little effort. These toffee bars have saved me more times than I can count when I need to bring something wonderful.

Recipe Q&A

→ Can I use a different cake mix flavor?

Yes, butter or spice cake mix works well. Avoid chocolate mixes as they'll compete with the topping.

→ How do I know when the bars are done baking?

The edges should appear golden and the chocolate slightly bubbly. The center will set as it cools.

→ Can I make these ahead of time?

Yes, store in an airtight container at room temperature for up to 5 days. They actually taste better the next day.

→ What if I don't have parchment paper?

Grease the pan thoroughly with butter or cooking spray. Parchment just makes lifting the bars out easier for cutting.

→ Can I freeze these bars?

Yes, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature.

→ Why add sea salt after baking?

A pinch of sea salt enhances the toffee and chocolate flavors, creating a sweet-salty contrast that tastes gourmet.