Chocolate-Toffee-Caramel Bars

Recipe created by Amy (Kline) Limbrick for the Pillsbury 37th Bake Off.

• Ready In: 1 hr 10 mins
• Yields: 24 bars

Ingredients

• 1 (18 1/4ounce) package  butter recipe cake mix or 1 (18 1/4ounce) package  yellow cake mix with pudding
• 1⁄3 cup  vegetable oil
• 2  large eggs, beaten
• 1 (12 ounce) package  semi-sweet chocolate chips
• 1  cup  white vanilla chip
• 3 (1 1/2ounce)  chocolate-covered english toffee bars, chopped into pieces
• 1⁄2 cup margarine or 1⁄2 cup butter
• 32  vanilla caramels, unwrapped
• 1 (14 ounce) can sweetened condensed milk

Directions

1. In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
2. Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
3. Press half the mixture into a greased 13x9 inch baking dish.
4. Bake at 350° for 10 minutes.
5. In a saucepan, add the margarine, caramels, and condensed milk.
6. Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
7. Pour caramel mixture over baked crust; spread evenly.
8. Crumble remaining cake mix mixture over the caramel layer.
9. Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
10. Cool for 20 minutes.
11. Run a knife around sides of pan to loosen bars.
12. Cool 40 minutes.
13. Refrigerate 1 hour.
14. Cut into bars.
15. Store in refrigerator.