Chocolate Toffee Caramel Bars
1 pkg. yellow cake mix
1/2 c. oil
1 (12-oz.) pkg. mini semi-sweet chocolate chips
1 c. white vanilla chips
3 (1.4 oz.) chocolate-covered toffee candy bars, cut into pieces (if you freeze
these, they chop up easier)
1/2 c. butter
32 vanilla caramels, unwrapped
1 (14-oz.) can sweetened condensed milk
Heat oven to 350.
Grease 13"x9" pan. In a large bowl, combine
cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and
candy bar piece. (Mixture will be thick). Press half of mixture in bottom of
Bake 350 for 10 min.
Meanwhile, in medium saucepan, combine butter, caramels and sweetened condensed
milk. Cook over medium-low heat until caramels are melted and mixture is smooth,
stirring occasionally. Slowly pour caramel mixture evenly over partially baked
crust. Top with remaining cake mix mixture.
Bake an additional 25-30 min. or until top is set and edges are deep golden
brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40
Refrigerate 1 hr. Cut into bars. Store in refrigerator.
Source: Amy Kline Limbrick - 37th Bake Off