Saturday, October 18, 2008

Chocolate Chip Caramel Toffee Bars

Lately I've been revisiting some of the old Pillsbury Bake-Off recipes and this one looked so good I just had to try it. It's another one of those recipes where you look at the ingredients and say "how can this not be good???". So here they are. I KNOW you'll love them as much as I do!

1 box butter cake mix
1/3 cup oil
2 eggs
1 (12 oz) pkg semi-sweet chocolate chips
1 cup white vanilla chips
3 (1.4 oz) chocolate covered toffee candy bars, chopped
1/2 cup butter
32 caramels, unwrapped
1 (14 oz) can sweetened condensed milk (not evaporated)

Heat oven to 350F.
Grease a 9x13x2 pan. In large bowl, combine cake mix, oil, and eggs. Blend well. Stir in chocolate chips, white chips, and candy bar pieces. (Mixture will be thick). Press half of mixture in bottom of greased pan. Bake for 10 minutes.
Meanwhile, in medium saucepan, combine butter, caramels, and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mixture.
Return to oven. Bale an additional 25-30 minutes or until top is set and edges are a deep golden brown. Cool 20 minutes. Run knife around edges of pan to loosen bars. Cool 40 minutes. Refrigerate one hour. Cut into bars. Store in refrigerator.

Instead of buying the candy bars and chopping them up, I just bought a bag of the Heath Bar toffee chips. Easy. Oh, and instead of sitting there unwrapping all those caramels, see if you can find the bags of Kraft Caramel Bits. They're like caramel chips and they're specifically made for melting. SO much more convenient!

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