Chocolate Toffee Caramel Bars

1 pkg. yellow cake mix
1/2 c. oil
2 eggs
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 greased pan.
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 minutes.

Refrigerate 1 hr. Cut into bars. Store in refrigerator.

Source: Amy Kline Limbrick - 37th Bake Off

Serves: 24