Chocolate Caramel Bars
1 box (18.5 ounces) butter recipe yellow cake mix with pudding
1/3 cup oil
1 bag (12 ounces) semi-sweet chocolate chips
1 cup toffee bits
1 cup white vanilla chips
1/2 cup butter
32 caramels unwrapped
1 can (14 ounces) sweetened condensed milk
Preheat oven to 350 degrees. Line a 9 x 13 inch pan with a large piece of foil so that it overlaps the edges of the pan. Spray foil with cooking spray. In bowl combine cake mix, oil and eggs. Mix well. Stir in chocolate chips, vanilla chips and toffee bits. Press half of the mixture into the pan. Bake for 10 minutes.
While baking, in small non-stick saucepan combine caramels, butter and condensed milk. Heat over medium low heat making sure mixture does not burn. Melt until smooth stirring often. Remove partially baked crust. Slowly pour caramel mixture over baked crust. Crumble remaining cake mixture over caramel.
Return to oven and bake an additional 25 minutes until golden brown. Let cool. Refrigerate couple of hours and cut into bars. Bars are best tasting and easiest to cut when chilled.