It's Monday! So let's look at some dessert, shall we?
I've already shared my mom's recipe for chess pie squares.
This is the same deal, but I added chocolate toffee chips to the cream cheese layer.
It's a whole other level, people.
Just remember that the same rule applies: the only way to ruin these is to overbake them. They're called ooey-gooey for a reason.
Toffee Ooey Gooey Butter Cake
My mom's gooey butter cake recipe; toffee addition per Paula Deen
18.25 oz. package yellow cake mix
1 stick butter, melted
8 oz. package cream cheese, softened to room temperature
1 lb. (about 4 cups) powdered sugar
1 tsp vanilla extract
8 oz. package chocolate toffee bits (I used Hershey's Heath Milk Chocolate Toffee Bits)
In a mixing bowl, combine the cake mix, butter and egg. It will be a very stiff dough. Press into the bottom of a 9x13 dish sprayed with nonstick cooking spray.
In the same mixing bowl, use the paddle attachment and combine the cream cheese, eggs, powdered sugar and vanilla until smooth. Stir in the toffee bits with a spatula. Spread over the crust.
Bake in a 350 degree oven for 30-35 minutes. You want the middle to still be jiggly when you take it out. Cool completely before cutting into squares.