Chocolate-Toffee Caramel Bars

= Ingredients =


 * 1 package Pillsbury moist supreme butter recipe yellow cake mix
 * ⅓ cup oil
 * 2 eggs
 * 2 cups semi-sweet chocolate chips
 * 1 cup white vanilla chips
 * 3 1.4 oz Heath bars, cut into pieces
 * ½ cup butter
 * 32 vanilla caramels, unwrapped
 * 1 14 oz can sweetened condensed milk

= Preparation =


 * 1) Preheat the oven to 350°.  Grease a 9x13-inch pan.
 * 2)  In a large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
 * 3) Press half of the mixture in the bottom of the greased pan. Bake at 350° for 10 minutes.
 * 4) Meanwhile, in a 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 the partially baked crust. Top with remaining cake mix mixture.
 * 5) Bake for an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around the sides of the pan to loosen. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in the refrigerator.