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Enjoy this recipe from Our Best Family Recipes.
Submitted by: Rhonda Reeder from Ellicott City, MD
18-1⁄4 oz. pkg. yellow cake mix
1⁄2 c. brown sugar, packed
1⁄2 c. butter, melted and slightly cooled
2 eggs, beaten
1 c. cashews, chopped
8-oz. pkg. toffee baking bits
Toffee Sauce:
3⁄4 c. plus 1 T. dark brown sugar, packed
2 T. dark corn syrup
6 T. butter
2⁄3 c. whipping cream
Beat dry cake mix, brown sugar, butter and eggs in a bowl with an electric mixer at medium speed for one minute. Stir in cashews. Press mixture into bottom of a greased 15"x10" jelly-roll pan; sprinkle with toffee bits. Bake at 350 degrees for 15 to 20 minutes, until a toothpick inserted in center comes out clean. Cool in pan and cut into bars or triangles. Prepare Toffee Sauce: Bring sugar, syrup and butter to a boil in a saucepan over medium heat. Cook for 2 minutes. Carefully stir in cream and simmer for 2 more minutes, or until sauce thickens. Keep warm. To serve, drizzle bars with warm Toffee Sauce. Makes about 2-1⁄2 dozen.
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Beat dry cake mix, brown sugar, butter and eggs in a bowl with an electric mixer at medium speed for one minute. Stir in cashews. Press mixture into bottom of a greased 15"x10" jelly-roll pan; sprinkle with toffee bits. Bake at 350 degrees for 15 to 20 minutes, until a toothpick inserted in center comes out clean. Cool in pan and cut into bars or triangles. Prepare Toffee Sauce: Bring sugar, syrup and butter to a boil in a saucepan over medium heat. Cook for 2 minutes. Carefully stir in cream and simmer for 2 more minutes, or until sauce thickens. Keep warm. To serve, drizzle bars with warm Toffee Sauce. Makes about 2-1⁄2 dozen.
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