| | Directions | - In a large saucepan, combine butter, caramels and milk; cook and stir over med-low heat until smooth. Cool.
- In a mixing bowl, combine the cake mix, oil, and eggs; mix well.
- Stir in chips and chopped candy bar (dough will be stiff).
- Press three-fourths of the batter into a greased 9- x 13-inch baking pan. Bake at 350ºF for 15 minutes; then place on a wire rack for 10 minutes.
- Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto caramel layer. Bake for 25-30 minutes or until edges are golden brown.
- Cool for 10 minutes; run knife around edges of pan. Cool 40 minutes longer; then cover and refrigerate for at least 1 hour or until serving.
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Cook Time: 45 minutes
Container: 9- x 13-inch baking pan
|  | | Ingredients | | - | | 1/2 cup butter |
| - | | 32 caramels |
| - | | 14 ounces sweetened condensed milk |
| - | | 1 package yellow cake mix |
| - | | 1/2 cup vegetable oil |
| - | | 2 eggs |
| - | | 2 cups miniature semisweet chocolate chips |
| - | | 1 cup vanilla chips |
| - | | 1 Heath candy bar, chopped (or you can use crushed toffee pieces) |
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