These are incredibly rich but are always a hit at get-togethers :)
1 pkg white or yellow cake mix
1 cup white choc chips
½ cup butter
1 can sweetened condensed milk1/3 cup oil 1 pkg choc chips
3 choc- covered toffee candy bars, cut into pieces
32 caramels, unwrapped
Directions: Heat oven to 350. Grease 13x9 inch pan. In a large bowl, combine cake mix, oil, and eggs; blend well. Stir in chocolate chips, white chips, and cany bar pieces. (Mixture will be thick). Press half of mixture in bottom of greased pan. Bake at 350 for 10 minutes. Meanwhile, in med. Saucepan, combine butter, caramels, and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture over partially baked crust. Top with remaining cake mixture. Return to oven; bake and additional 25-30 minutes or until top is set and edges are a deep golden brown. Cool 20 minutes; run knife around sides of pan to loosen bars. Cool 40 min. Refrigerate 1 hour. Cut into bars. Store in refrigerator.
This post is part of Kelly's SUYL desserts!