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In a large saucepan, combine the butter, caramels and milk; cook and stir over med-low heat until smooth. cool. In a mixing bowl, combine the cake mix, oil and eggs; mix well. Stir in chips and chopped candy bar. Press 3/4 of dough into a greased 9x13 pan and bake at 350 for 15 minutes. Place on rack and cool 10 minutes.
Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto carmel layer. Bake for 25-30 minutes or until edges are golden brown. Cool for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour or until serving
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