Caramel Chip Bars

These are EXTREMELY rich!! but they are very good. When i made these, i changed a few things. To cut down on the fat, i used 1/2 cup unsweetened applesause in place of the oil, and instead of 2 eggs, i used one egg, plus 2 egg whites. I also used fat-free sweetened condensed milk. Because my family doesn't like Heath bars, i used milk chocolate chips instead. Even with all the changes to lower the fat, these are still the richest bars i have ever tasted.

• Ready In: 2 hrs
• Yields: 2 dozen

Ingredients

• 1⁄2 cup butter (no substitutes)
• 32  caramels
• 1 (14 ounce) can sweetened condensed milk
• 1 (18 1/4ounce) package  yellow cake mix
• 1⁄2 cup  vegetable oil
• 2  eggs
• 2  cups  miniature semisweet chocolate chips
• 1  cup  vanilla chips or 1  cup white chocolate chips
• 1 1⁄2 ounces  Heath candy bars, chopped

Directions

1. In a large saucepan, comine butter, caramels and milk.
2. Cook and stir over medium-low heat until smooth.
3. Cool.
4. In a mixing bowl, combine the cake mix, oil and eggs; mix well.
5. Stir in chips and chopped candy bar (dough will be stiff).
6. Press three-fourths into a greased 13-in.x9-in.x2-in. baking pan.
7. Bake at 350 for 15 minutes.
8. Place on a wire rack for 10 minutes.
9. Pour caramel mixture over the crust.
10. Drop remaining dough by spoonfuls onto the caramel layer.
11. Bake for 25-30 minutes or until edges are golden brown.
12. Cool for 10 minutes; run a knife around the edges of pan.
13. Cool for 40 minutes longer.
14. Cover and refrigerate for at least 1 hour or until serving.