Gooey Caramel-Chocolate Bars
Crust
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup butter or margarine, softened
3 eggs
1 cup semisweet chocolate chips
Filling
1 bag (14 oz) caramels, unwrapped
1/4 cup butter or margarine
1 can (14 oz) sweetened condensed milk (not evaporated)
Topping
1/2 cup reserved cake mix
1/2 cup quick-cooking oats
3 tablespoons butter or margarine, softened
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
2. Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
3. Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
4. Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows.
High Altitude (3500-6500 ft): In step 1, bake 16 to 20 minutes.
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