Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, cubed

  2. 32 caramels

  3. 1 can (14 ounces) sweetened condensed milk

  4. 1 package (18-1/4 ounces) yellow cake mix

  5. 1/2 cup canola oil

  6. 2 eggs

  7. 2 cups miniature semisweet chocolate chips

  8. 1 cup vanilla or white chips

  9. 1 Heath candy bar (1.4 ounces), chopped

Instructions Jump to Ingredients ↑

  1. 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. Yield: 2 dozen.


Send feedback