Toffee Coffee Chocolate Caramel Bars

READY IN: 58mins


  • 1
    (18 1/2 ounce) box yellow cake mix
  • 14
    cup vegetable oil
  • 1
    cup strong coffee, divided
  • 1
    (10 ounce) bag chocolate chips, Nestle Swirled Milk Chocolate-Caramel chips
  • 2
    large eggs
  • 14
    cup butter
  • 1
    (10 ounce) bag chocolate-covered caramel candies, unwrapped (such as Riesen)
  • 1
    (14 ounce) can sweetened condensed milk
  • 1
    cup pecans, chopped and divided
  • 4
    chocolate-covered english toffee bars, crushed (such as Skor or Heath)


  • Preheat oven to 350°F.
  • Grease a 9 x 13 pan.
  • Beat together the cake mix, oil, ½ cup coffee and eggs.
  • Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
  • Spoon approximately ¾ of the mixture into the bottom of prepared pan. Press with spatula to spread it to cover the bottom.
  • Bake this layer for 10 minutes.
  • In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth. Continually swirl with a wooden spoon to prevent burning.
  • Pour the filling over the partially baked crust.
  • Sprinkle with 1/2 cup pecans.
  • Spoon the remaining ¼ batter mix over the pecans.
  • Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
  • Bake an additional 30 minutes.
  • Allow the pan to cool completely and cut into square bars.