Description
Enjoy these irresistible Better Than Anything Bars, featuring a moist chocolate cake soaked in a creamy caramel and sweetened condensed milk mixture, topped with whipped cream, toffee bits, and optional nuts. Perfect for any celebration or as a delightful treat!
Ingredients
Scale
- 1 box of chocolate cake mix (15.25 oz)
- 1 cup of water
- 1/2 cup of vegetable oil
- 3 large eggs
- 1 cup of semi-sweet chocolate chips
- 1 cup of sweetened condensed milk (14 oz can)
- 1 cup of caramel sauce
- 1 cup of whipped topping (like Cool Whip)
- 1/2 cup of crushed toffee bits (such as Heath bars)
- 1/2 cup of chopped pecans or walnuts (optional)
- Chocolate syrup for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to blend the ingredients until smooth, about 2 minutes. Make sure there are no lumps in the batter.
- Fold in the semi-sweet chocolate chips gently using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the topping. In a small saucepan over low heat, combine the sweetened condensed milk and caramel sauce. Stir continuously until the mixture is warm and well combined, about 3-5 minutes. Do not let it boil.
- Once the cake has cooled completely, use a fork to poke holes all over the top of the cake.
- Pour the warm caramel and condensed milk mixture evenly over the top of the cake, ensuring it fills the holes you created. Use a spatula to spread it out if necessary.
- Allow the cake to sit for about 10-15 minutes to let the topping soak in.
- Once the caramel mixture has soaked in, spread the whipped topping evenly over the top of the cake.
- Sprinkle the crushed toffee bits evenly over the whipped topping. If youre using nuts, sprinkle the chopped pecans or walnuts on top as well.
- If desired, drizzle chocolate syrup over the top for an extra touch of sweetness and decoration.
- Cover the baking pan with plastic wrap or aluminum foil and refrigerate the bars for at least 2 hours, or overnight if possible.
- Once chilled, remove the bars from the refrigerator. Use a sharp knife to cut them into squares or rectangles.
- For easier cutting, you can dip the knife in hot water and wipe it clean between cuts.
- Serve the bars on a platter or individual dessert plates. They can be enjoyed as is, or you can add a dollop of whipped cream on top.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. These bars can also be frozen for longer storage; just make sure to wrap them tightly to prevent freezer burn.
Notes
- For a richer flavor, consider using dark chocolate cake mix.
- Feel free to customize the toppings with your favorite nuts or additional candies.
- These bars are perfect for potlucks, parties, or as a sweet treat for any occasion!
- Prep Time: 20 minutes
- Cook Time: 30 minutes