Tiramisu Cake Box Bars
February 21, 2019
"Here in this recipe tiramisu finds new life as inspiration for an easily assembled bar cookie made with ever sooooo easy cake mix. Who said box cake was only for making cake!!"
- Serving Size: 1 (66 g)
- Calories 225.4
- Total Fat - 11.6 g
- Saturated Fat - 6.9 g
- Cholesterol - 54.2 mg
- Sodium - 288.5 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 1.9 g
- Sugars - 13.1 g
- Protein - 7 g
- Calcium - 180 mg
- Iron - 2.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees F....(or 325-degrees F if using a dark-coated metal pan).
Position oven rack in middle of oven. Spray the bottom only of a 13 x 9" metal baking pan with nonstick cooking spray (or foil-lined pan).
In a large mixing bowl mix 1 teaspoon vanilla extract with espresso powder until dissolved. Measure out 1/2 cup of the cake mix; set aside.
Add the remaining cake mix, melted butter, 1 egg, and 1/2 cup toffee bits into bowl with espresso mixture. Blend with electric mixer set on low speed for 2 minutes; scrape down bowl. Beat 30 second longer. Press mixture into prepared pan. Set aside momentarily.
In the same large bowl blend the ricotta cheese and condensed milk with electric mixer set on low speed 1 minute.
Add reserved 1/2 cup cake mix, remaining 1 teaspoon vanilla extract, remaining 3 eggs, and rum; blend with electric mixer set on medium speed for 1 minute, until well blended.
Pour or spread evenly over prepared crust. Sprinkle evenly with remaining 1 cup toffee bits.
Bake 40-55 minutes or until center is just barely set when pan is jiggled (IMPORTANT - DO NOT OVERBAKE)!
Transfer to wire rack and cool completely. Refrigerate at least 4 hours or overnight. Cut into bars.
Makes 36 medium bars or 48 small squares.
Tips & Variations
No special items needed.