0 Toffee Almond Bars

People who know me know that I never use boxed cake mix to make cakes. I am definitely a cake from scratch girl. And although I don't use them to make cakes or cupcakes, I do use boxed cake mix to make "crust" for two recipes.

The first recipe is something we like to call "that pumpkin thing". I guess its official name is pecan pumpkin pie. I got that recipe from a restaurant on West Portal Avenue here in the city (and I will probably post the recipe on my blog in the future). And the second recipe is the one you see here for toffee almond bars. The toffee almond bar recipe was adapted from a recipe I found on the side of a yellow cake mix box.

The funny thing is that these are my two most requested recipes. I think maybe there's something in the cake mix that people seem to really like. Cake mix has a very specific and distinctive flavor that is like nothing else. I personally don't like that cake mix flavor, but I admit that I keep a box of yellow cake mix around just in case someone else has a craving for these toffee almond bars. In fact, they have been dubbed the "evil bars" by one of my coworkers since she can't resist them. But she also calls them "little bites of heaven".



Toffee Almond Bars
(makes one 9x13-inch pan)

Crust:
1 - 18 ounce box of Pillsbury yellow cake mix
*(I've also use Betty Crocker brand successfully)
1/2 cup (1 stick) unsalted butter, softened
1 large egg

Filling:
1 - 14 fluid ounce can of sweetened condensed milk
*(NOT evaporated milk)
1 teaspoon vanilla extract
1 large egg
6 ounces toffee bits
*(I've used bits with or without chocolate as well as chopped up Skor or Heath candy bars)
1 cup sliced, slivered or chopped almonds

Instructions:

Mix the yellow cake mix, butter and 1 egg together and press into the bottom of a well-buttered 9x13-inch baking pan. Bake at 350 F degrees for 7 minutes (the crust won't look done).

In the meantime, mix the sweetened condensed milk, vanilla extract, 1 egg, toffee bits and the almonds. Pour over the warm crust and bake at 350 F degrees for 24 to 30 minutes until the top looks slightly golden brown. Cool before cutting.