Sunday, September 2, 2012

 My sister-in-law Debbie Halverson made these on the 4th of July.  They are so yummy!  Enjoy!

Debbie’s Chocolate Toffee Caramel Bars

1 pkg. Pillsbury Moist Supreme recipe cake Mix
1/3 cup oil
2 eggs
 1 (12 oz.) pkg. Semi-sweet chocolate chips
1 cup vanilla chips
3 (1.4 oz.) Heath bars cut into pieces (I just buy the bag that is already chopped)
½ cup butter
 32 vanilla caramels
 1 can sweetened condensed milk
1 ½ cup chopped salted cashews

Heat oven to 350.  Grease 9X13 pan.  Combine cake mix, oil and eggs; blend well.  Stir in chocolate chips, vanilla chips and candy bar pieces.  It will be very thick.  Press half of mixture in bottom of greased pan.  Bake at 350 for 10 minutes.

Meanwhile combine butter, caramels an condensed milk in a saucepan and cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.  Slowly pour caramel mixture evenly over partially baked crust.  Sprinkle coarsely chopped cashews over caramel mixture.  Top with remaining cake mix mixture.  I found it impossible to spread at this point, so I just make little balls and plopped them evenly over the top. 

Bake an additional 20 minutes.  Cool for 20 minutes.  Run knife around sides of pan to loosen bars.  Cool about 45 minutes more.  Refrigerate 1 hour and cut into bars.  Store in refrigerator.  (I didn’t so the refrigerator part.)  

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