Toffee Crunch Bars

I always get asked for this recipe when I make it. The best part is how easy it is, and how creative you can be.

Makes about 3 dozen bars.

Preheat oven to 350
13 by 9 inch cake pan, greased

1 package white cake mix (I prefer Dunkan Hines)
1/3 cup packed brown sugar
2 eggs
1/2 cup butter, melted
1 cup crushed chocolate-coated toffee bars (Skor, Heath, Butterfinger)
2/3 cup chopped almonds (optional)

In a large mixer bowl, combine cake mix, brown sugar, eggs and melted butter. Beat on low speed for 2 minutes or until smooth. Stir in crushed chocolate bar and almonds. Spread batter evenly in prepared pan. Bake 25-30 minutes or until golden. Cool completely in pan on a wire rack. Cut into bars.

Tips:

1. Freeze chocolate bars so they become brittle and break up easily without melting.
2. By "misshaped" chocolate bars on sale and keep a supply in the freezer for this recipe.
3. If the chocolate bar you choose has lots of nuts, decrease teh quantity of nuts in the recipe.

Variation: replace chocolate bars with toffee bits and chocolate chips, or try with M&Ms for color-coordinated holidays!