chocolate-covered english toffee bars, crushed (such as Skor or Heath)
Serving Size: 1 (73) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 138 g50 %
Total Fat 15.4 g23 %
Saturated Fat 5.3 g26 %
Cholesterol 28.8 mg
Sodium 185.5 mg
Dietary Fiber 1.4 g5 %
Sugars 25.1 g100 %
Protein 3.7 g
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.