All it takes is five ingredients to make these scrumptious bars.
Everyone needs one of those last-minute dessert recipes that you can have whipped up in no time flat. These are best if you make them the day before and refrigerate them overnight, but I have been known to eat them straight out of the pan fresh from the oven. They are similar to magic 7-layer bars but with no nuts or coconut. With school starting back, these make an excellent after school snack for your little ones!
1 box yellow cake mix (I prefer Duncan Hines regular yellow cake mix not the butter recipe kind)
6 tablespoons margarine, melted
2 (8oz) bags chocolate covered toffee bits (Located on the baking aisle with the chocolate chips—the only brand is Heath Bar)
1 (14oz) can sweetened condensed milk
1. Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray.
2. Combine cake mix, margarine and eggs. This will be a thick mixture. Press into the bottom of the prepared baking dish.
3. Sprinkle chocolate toffee bits on top of the cake mixture evenly.
4. Pour sweetened condensed milk evenly over toffee bits. This makes a yummy caramel topping.
5. Bake for 30 minutes until nice and bubbly.
Cool completely, and then cut into squares.
Rachel Marion is a lifelong resident of Marshall County and works for Thornton Properties, LLC, in Guntersville as the office manager. She is married to Tom Marion and lives in Arab with their two dogs, Hector and Lola. She has an expansive cookbook collection, follows dozens of food blogs and when she isn’t cooking, she is thinking about cooking. She was raised in a home surround by yummy food made by the loving hands of her grandmother and mother. Nothing says love too her more than filling the bellies of her loved ones and making great memories while doing it.