Tiramisu Cake Box Bars

Step 1: Preheat oven to 350 degrees F....(or 325-degrees F if using a dark-coated metal pan).

Step 2: 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).

Step 3: 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.

Step 4: 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.

Step 5: In the same large bowl blend the ricotta cheese and condensed milk with electric mixer set on low speed 1 minute.

Step 6: 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.

Step 7: Pour or spread evenly over prepared crust. Sprinkle evenly with remaining 1 cup toffee bits.

Step 8: Bake 40-55 minutes or until center is just barely set when pan is jiggled (IMPORTANT - DO NOT OVERBAKE)!

Step 9: Transfer to wire rack and cool completely. Refrigerate at least 4 hours or overnight. Cut into bars.

Step 10: Makes 36 medium bars or 48 small squares.