1box [16.25 oz] caramel cake mix [I used Duncan Hines]
1/2cupquick cooking oats
1can [13.4 oz] dulce de leche [*see cook's note]
1can [5 oz] evaporated milk
1/2cupEnglish toffee bits
Preheat the oven to 350°F. Spread the pecan pieces on a baking pan in a single layer. Toast for 6-8 minutes, then set aside to cool.
To a mixing bowl, add the cake mix, quick cooking oats and ground cinnamon. Sift together. Cut in the cold butter using a hand mixer, food processor, or by hand using a pastry blender. Continue until all of the butter is incorporated and the mixture is crumbly.
Separate out 1 cup and keep chilled.
Press the remaining mixture into an 9 x 13 inch non stick metal pan that has been sprayed with a baking spray. [like Bakers Joy]
Bake for 15 minutes until the edges begin to brown.
Whip together the dulce de leche, evaporated milk, egg and salt.
Layer the pecans, toffee bits and coconut over the crust.
Drizzle the caramel filling evenly on top.
Crumble the chilled streusal topping and place back into the oven.
Bake for 35-37 minutes until golden.
Cool completely before cutting.
*Dulce de Leche is a luscious thick caramel. It's readily available at most grocery stores in the Hispanic foods section.