Chunky Chocolate, Caramel, Toffee Cookie Bars – Say That Fast Five Times!

These yummy chocolate caramel toffee bars are really great to take to picnics, church cookouts, and other events. We may even make these for the Christmas pageant this year.If I don’t know the fat content then it doesn’t count, right? With the holidays coming up I think these yummy cookie bars would make the perfect dessert to take to a cookie exchange. How fun would that be? I think I’d be exchanging with myself haha!

Will you be makign these yumym cookie bars with me?



32 vanilla caramels, unwrapped

½ cup Land O Lakes butter

1 (14 ounce) can Eagle Brand sweetened condensed milk

1 package butter Recipe yellow cake mix (my fave is Pillsbury Moist Supreme)

1/3 cup Wesson vegetable or canola oil

2 Eggland’s Best eggs

1 (12 ounce) package Hershey milk chocolate chips

1 cup white chocolate chips

1 cup Heath Toffee Bits (Bits-o-Brickle)


Unwrap the caramels and put them in a microwaveable bowl.

Add the butter and sweetened condensed milk; set aside.

In a large bowl, combine cake mix, oil and eggs, blending well (batter will be very thick).

Stir in chocolate chips, white chips and toffee bits.

Press half of the mixture into the bottom of a greased 9×13 pan.

Bake at 350 degrees for 10 minutes.

While crust is baking, melt the caramel mixture in the microwave, stirring frequently until caramels are melted and mixture is smooth.

Remove crust from oven and slowly pour caramel mixture over hot crust.

Top with reserved crust mixture – it’s really thick, so I just take chunks of the mixture and break it up over the caramel filling.

Bake an additional 25 minutes or until top is set and edges are a golden brown.

Cool 20 minutes and then run a sharp knife around edges of the pan to loosen the bars.

Cool completely; cut into bars.





Quick Tip: Serve these yummy bars with your favorite ice cream for a real whopper of a treat!

Thank you Hugs And Cookies XOXO for this great photo.