Toffee Coffee Chocolate Caramel Bars - cooking recipe

Ingredients

1 (18 1/2 ounce) box yellow cake mix
1/4 cup vegetable oil
1 cup strong coffee, divided
1 (10 ounce) bag chocolate chips, Nestle Swirled Milk Chocolate-Caramel chips
2 large eggs
1/4 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)

Preparation

Preheat oven to 350\u00b0F.
Grease a 9 x 13 pan.
Beat together the cake mix, oil, 1/2 cup coffee and eggs.
Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
Spoon approximately 3/4 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, 1/2 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 1/4 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.