Ingredients
1/2 cup butter, cubed32 caramels1 can (14 ounces) sweetened condensed milk1 package yellow cake mix (regular size)1/2 cup canola oil2 eggs2 cups miniature semisweet chocolate chips1 cup vanilla or white chips1 Heath candy bar (1.4 ounces), chopped
Preparation
In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth. Cool.
In a large bowl, beat the cake mix, oil and eggs until blended. Stir in chips and chopped candy bar (dough will be stiff).
Press three-fourths into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. 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 longer or until edges are golden brown.
Cool on a wire rack for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour before serving.
