Gooey Caramel-Chocolate Bars

Quick bar cookie recipe that starts with cake mix, from Betty Crocker.

• Ready In: 47 mins
• Serves: 48

Ingredients

• Crust

• 1 (18 ounce) box  betty crocker supermoist  fudge cake mix
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 3  eggs
• 1  cup  semi-sweet chocolate chips

• Filling

• 1 (14 ounce) bag  caramels, unwrapped
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1 (14 ounce) can sweetened condensed milk (not evaporated)

• Topping

• 1⁄2 cup  reserved  cake mix
• 1⁄2 cup quick-cooking oats
• 3  tablespoons butter or 3  tablespoons margarine, softened

Directions

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
2. Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
3. Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
4. Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows.