| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Desserts, Posted | 24 | Servings | |
INGREDIENTS
| 18 1/4 | oz | Butter-flavored cake mix |
| 1/3 | c | Vegetable oil |
| 2 | Eggs | |
| 12 | oz | Semi-sweet chocolate chips |
| 1 | c | White baking chips |
| 3 | Chocolate-covered toffee candy bars; (1.4 ounces | |
| Ach); | ||
| Each), | ||
| ; cut into pieces | ||
| 1/2 | c | Butter |
| 32 | Caramels; unwrapped | |
| 14 | oz | Sweetened condensed milk |
INSTRUCTIONS
Preheat the oven to 350F. In a large bowl, combine the cake mix, oil, and eggs; blend well. Stir in the chocolate and white baking chips and the candy bar pieces. (The mixture will be thick.) Press half of the mixture into a greased 9" x 13" baking dish and bake for 10 minutes. Meanwhile, in a medium sized saucepan, combine the butter, caramels, and sweetened condensed milk over medium-low heat, cooking until the caramels are melted and the mixture is smooth, stirring occasionally. Slowly pour the caramel mixture over the partially baked cake and top with the remaining cake batter. Bake for 25 to 30 minutes, or until the top is set and the edges are a deep golden brown. Let cool for 20 minutes, then run a knife around the sides of the baking dish to loosen. Let cool for 40 more minutes, then chill for 1 hour. Cut into bars and serve. Courtesy of Pillsbury from the Pillsbury Bake Off BUSTED BY MEG ANTCZAK 1/21/98 Recipe by: MR FOOD Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 22, 1998
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