Ingredients:

1 pkg. Butter Cake Mix
1/3 c. oil
2 eggs
2 c. semi-sweet chocolate chips
1 c. vanilla milk chips
3 (1.4-ounce) chocolate-covered toffee candy bars, cut into pieces
1/2 c. butter
32 vanilla caramels
1 14-ounce can sweetened condensed milk

Directions:

* Heat oven to 350 degrees.

* In large bowl, mix together the cake mix, oil and eggs and blend well.

* Add chips and candy bar pieces. Press half of the mixture into the bottom of a greased 13x9-inch pan.

* In a medium sized saucepan, melt together the butter, caramels and condensed milk over low heat.

* When caramel mixture is smooth, pour evenly over the baked crust.

* Top with the remaining cake mix.

* Bake for another 25-30 minutes or until the top is set. The edges should be a golden brown color.

* Cool for 20 minutes and losen edges. Cool for another 40 minutes. Chill in the fridge for one hour, cut into bars.

* Store in the fridge.

Makes 24 bars.


Source: 37th Bake-Off Contest Cookbook
Edited by Michelle Jones

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