Carmel Chip Bars

1/2 CUP BUTTER (NO SUBSTITUTES)
32 CARAMELS
1 CAN 14 OZ SWEETENED CONDENSED MILK
1 YELLOW CAKE MIX
1/2 CUP VEGETABLE OIL
2 EGGS
2 CUP MINIATURE SEMISWEET CHOCOLATE CHIPS
1 CUP VANILLA OR WHITE CHIPS
1 HEATH CANDY BAR CHOPPED

IN A LARGE SAUCEPAN COMBINE THE BUTTER, CARAMELS & MILK; COOK AND STIR OVER MEDIUM-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 THREE-FOURTHS OF THIS MIXTURE INTO A GREASED 13 X 9 PAN AND BAKE AT 350 FOR 15 MINUTES. PLACE ON A WIRE RACK TO COOL FOR 10 MINUTES.
POUR CARAMEL MIXTURE OVER THE CRUST. DROP REMAINING DOUGH BY SPOONFULS ONTO THE CARMEL LAYER. BAKE FOR 25 MINUTES OR UNTIL EDGES ARE BROWN.
YOU CAN ALSO MAKE THIS WITH CHOCOLATE CAKE MIX.