Heat oven to 350; grease 9x13 pan.
In large bowl, combine cake mix, oil and eggs; blend well. Stir in chips and candy bar pieces. Press 1/2 in bottom of greased pan. Bake at 350 for 10 minutes. In medium pan, combine butter, carmels and sweetened condensed milk. Cook over med-low heat until carmels are melted and mixture is smooth, stirring constantly.
Slowly pouur carmel mixture evenly over partially baked crust. Top with remaining mixture. Return to oven; bake an additional 25-30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides to loosen bars. Cool 40 minutes. Refrigerate 1 hour; cut into bars. Store in refrigerator.
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