• 36servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsH, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 32 vanilla caramels , unwrapped

  2. 1/2 cup butter

  3. 1 (14 ounce) can sweetened condensed milk

  4. 1 package butter Recipe yellow cake mix (my fave is Pillsbury Moist Supreme)

  5. 1/3 cup vegetable or canola oil

  6. 2 eggs

  7. 1 (12 ounce) package milk chocolate chips

  8. 1 cup white chocolate chips

  9. 1 cup Heath Toffee Bits (Bits-o-Brickle)

Instructions Jump to Ingredients ↑

  1. I TOLD you, you didn't want to know the fat content of these!!

  2. Unwrap the caramels and put them in a microwaveable bowl.

  3. Add the butter and sweetened condensed milk; set aside.

  4. In a large bowl, combine cake mix, oil and eggs, blending well (batter will be very thick).

  5. Stir in chocolate chips, white chips and toffee bits.

  6. Press half of the mixture into the bottom of a greased 9x13 pan.

  7. Bake at 350 degrees for 10 minutes.

  8. While crust is baking, melt the caramel mixture in the microwave, stirring frequently until caramels are melted and mixture is smooth.

  9. Remove crust from oven and slowly pour caramel mixture over hot crust.

  10. Top with reserved crust mixture - it's really thick, so I just take chunks of the mixture and break it up over the caramel filling.

  11. Bake an additional 25 minutes or until top is set and edges are a golden brown.

  12. Cool 20 minutes and then run a sharp knife around edges of the pan to loosen the bars.

  13. Cool completely; cut into bars.


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