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.)
