Here's what you need:
1/2 cup butter, unsalted and at room temperature, cubed
35 caramels (I used Kraft caramels)
14 oz. can of Sweetened Condensed Milk
1 box yellow cake mix
1/2 cup canola oil
2 cups mini semisweet chocolate chips
1 cup white chocolate chips
1/2 cup Heath toffee bits (I used the plain ones but the chocolate coated ones work too)
In a medium sauce pan melt the caramels and butter over medium heat until completely melted.
Add the Sweetened condensed milk and stir until completely incorporated. Set aside while preparing cake.
Preheat oven to 350 degrees.
In a mixing bowl combine the cake mix, eggs, and oil and mix well.Add all the chips and toffee bits and mix well.
Spray a 9 x 13 baking dish with cooking spray and press 3/4 of the dough into the bottom of the dish. Bake for 15 minutes. Remove from oven and cool for 15 minutes.
Pour the caramel sauce over the entire baked crust.
Place dollops of the remaining dough over the top of the caramel.
Bake for 25 more minutes. Edges will be browned and gooey looking.
Let cool at least 2 hours before serving so the caramel has time to set up.
Oh my, Heavenly goodness~
Serves - 16 - 24
Here's the handy printable - Chocolate Caramel Toffee Bars
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