Easy Sticky Toffee Bars

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 48 pieces


1 (15-oz) box white cake mix
1/2cup (1 stick) unsalted butter, softened
1 (3-oz) pkg cream cheese, softened
1 egg
1teaspoon ground cinnamon
1 (8-oz) pkg pitted dates, chopped
1cup toffee bits, divided (like Heath Bits ’O Brickle Toffee Bits)
1tablespoon jarred caramel sundae topping


  1. Preheat oven to 350°F. Grease or spray the bottom and sides of a 13 x 9-inch baking pan.
  2. In a large bowl, place cake mix, butter, cream cheese and egg. Using an electric mixer on medium speed, beat 2 to 3 minutes, stopping once to scrape down the bowl. Add cinnamon, dates and 1/2 cup of the toffee bits Press dough into bottom of the prepared pan and sprinkle with remaining toffee bits.
  3. Bake 21 to 25 minutes, until golden brown and a toothpick inserted near the center comes out with moist crumbs attached. Let cool on a rack. Drizzle with caramel topping. Cut into squares.

Nutritional Info *per serving

  • Calories 105
  • Fat 5g
  • Cholesterol 15mg
  • Sodium 85mg
  • Carbohydrate 14g
  • Fiber 0g
  • Protein 1g