Chocolate-Toffee Caramel Ecstasy Bars Recipe

There are so many Fabulous Cooks and Bakers in my neighborhood. 
As you know, I am not one of them, so when I had knee surgery my kids
were thrilled like it was Christmas when neighbors brought over food. 


We were at a neighborhood party last night to celebrate a kitchen remodel.
There was a dessert there that was such a HUGE hit 
we were all given the recipe via e-mail this morning! 
(mainly at the husband’s requests)


It is Mari’s Secret Recipe so Use it with Pride,


& 


Be Prepared to be Famous at Your next Party
and Queen of the next fundraiser Bake Sale. 

Mari’s Chocolate-Toffee Caramel Bars


1 pkg. Pillsbury Moist Supreme Butter Recipe Yellow Cake
½ cup oil
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate chips (I use 1/2 the bag)
1 cup white vanilla chips
3 Heath bars cut up OR ½ a bag Heath toffee chips (baking isle)
½ cup butter
32 vanilla caramels, unwrapped
1 (14 oz.) can sweetened condensed milk (not evaporated)


* Heat oven to 350. Grease 13×9 inch pan. 
In large bowl, combine cake mix, oil and eggs; blend well. 
Stir in chocolate chips, vanilla chips and candy bar pieces. 
Mixture will be thick. 
Press half of the mixture in bottom of greases pan. 
Bake at 350 or 10 minutes.


* Meanwhile, in a medium saucepan, combine butter, caramels 
and sweetened condensed milk. 
Cook over med-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.


* Bake an additional 20 to 25 minutes or until top is set and 
edges are deep golden brown. 


Cool 20 minutes. 


Run knife around sides of pan to loosen. 


Cool 40 minutes. 


Refrigerate 1 hour. 


Cut into bars. 


Eat.


Experience Ecstasy.


Share.


Experience Excessive Praise.


Give yourself a mental High Five and a “YES!”. 


Repeat.