1 yellow cake mix
1/3 c. oil
1 (12 oz.) package semi-sweet chocolate chips
1 c. white chocolate chips
3 (1.4 oz.) Heath or Skor bars, broken into pieces
1/2 c. butter or margarine
32 caramels, unwrapped
1 (14 oz.) can sweetened condensed milk
Preheat oven to 350. Grease 13" x 9" pan. Combine cake mix, oil and eggs; blend well. Stir in all chips and candy pieces (you can get creative and use other stuff too!). Press half of the mixture into pan and bake for 10 minutes. (It helps to press batter into pan using saran wrap to keep it from sticking to fingers).
Meanwhile combine butter, caramels and sweetened condensed milk in a saucepan. Cook over medium-low heat until smooth and melted. Slowly pour caramel mixture over partially baked crust, top with remaining cake mix mixture. Return to oven and bake an additional 25-30 minutes or until brown. Cool 20 minutes in pan. Run knife around sides of pan to loosen bars. Cool 40 minutes and refrigerate 1 hour. Store in refrigerator, makes 24 bars.
**Try making two batches, one with a yellow cake mix on bottom and a chocolate one on top and the other vice versa. Bon apetit!