Chocolate-Toffee-Caramel Bars

Ingredients

• 1 (18.25-ounce) box yellow cake mix (Lisa uses Pillsbury Moist Supreme Golden Butter Cake Mix)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 (12-ounce) package semisweet chocolate chips
• 1 cup white chocolate chips
• 1 cup crushed Heath bars (or Heath Milk Chocolate Toffee Bits)
• 1/2 cup (1 stick) butter, at room temperature
• 32 Kraft soft caramel candies, unwrapped (or Kraft Premium Caramel Bits)
• 1 (14-ounce) can sweetened condensed milk

Directions

Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish (or use nonstick cooking spray). Place the cake mix, oil, and eggs in a large bowl and mix well. Use a wooden spoon or spatula to fold in the semisweet chocolate chips, white chocolate chips, and Heath bits. Press half of the mixture (about 3 cups) into the bottom of the baking dish. Bake for 10 minutes.

While the crust is baking, place the butter, caramels, and condensed milk in a medium saucepan (or see Carpool Crunch). Cook over medium-low heat, stirring constantly, until the caramels are melted and the mixture is smooth. Remove the crust from the oven and slowly pour the caramel mixture over the top. Top with the remaining cake mixture and spread evenly.

Bake for 25 to 30 minutes, until the top is set and deep golden brown. Remove from the oven and let cool for 20 minutes. Run a knife around the sides of the dish to loosen. Let cool for an additional 40 minutes, then refrigerate for at least 1 hour, or until the bars are set. Cut into 2-inch squares.

Submitted 9/28/11.
Source: Sugar, Sugar
Submitted By: b smith

Chocolate-Toffee-Caramel Bars