Directions

1. 1

   Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan. Unwrap all the chocolate-covered caramel candies and set them aside on a clean surface.

2. 2

   In a large mixing bowl, combine the chocolate cake mix, melted butter, milk, and eggs. Stir vigorously with a wooden spoon until the mixture is well blended and no lumps of dry cake mix remain.

3. 3

   Pour half of the batter (or slightly more) into the prepared pan. Spread and press it evenly across the bottom to create an even layer.

4. 4

   Place the pan in the preheated oven and bake for 6 minutes. The surface should still be slightly wet and undercooked at this point.

5. 5

   Carefully remove the pan from the oven. Working quickly, sprinkle the semisweet chocolate chips and toffee bits evenly over the warm base layer.

6. 6

   Arrange the unwrapped caramel candies in a neat grid pattern across the top, spacing them 5 across and 7 down (35 candies total). Gently press each candy into the surface so it nestles among the chips and bits, but do not press all the way down to the bottom layer.

7. 7

   Return the pan to the oven and bake for approximately 25 more minutes, until the cake is set around the edges and a toothpick inserted into the cake (not through a candy or chip) comes out clean or with just a few moist crumbs. The center should be just barely set, creating a fudgy texture.

8. 8

   Remove from the oven and allow to cool completely in the pan before cutting into 36 squares.