pam spray for pan
14oz can sweetened condensed milk
1 cup (6oz) semisweet chocolate chips
18-1/4 oz plain yellow cake mix
half a stick butter, melted
4 large eggs, divided use
2 pkgs (8 oz each) cream cheese, room temp
1/2 cup sour cream
1 teaspoon pure vanilla extract
6oz pkg (1 cup) toffee chips, like heath bar
place rack in center of oven & preheat to 325 degrees. Spray a 13? x 9? pan with pam spray. Set aside.
Place sweetened condensed milk & chocolate chips in a small saucepan over medium ?low heat, stirring until mixture is warm & chips melt. Stir well & set aside. Measure out 1/2 cup of the cake mix & set aside for the filling.
Place remaining cake mix, melted butter & 1 egg in a large mixing bowl. Blend on low speed for 2 minutes. Stop machine & scrap down sides of bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom & 1 inch up the sides of the pan, smoothing it out until the top is smooth. Set pan aside.
For the filling, place cream cheese & the chocolate sweetened condensed milk mixture in the same mixing bowl that was used to make the crust & with the same beaters (don?t have to clean them) blend on low speed until just combined, 30 seconds. Stop machine & add reserved cake mix, the remaining 3 eggs, the our cream, vanilla & all but a 1/4 cup of toffee chips. Beat on medium for 1 minute. Stop machine & scrap down sides of bowl. Pour filling into crust & spread with spatula so that it covers the entire crust evenly & reaches the sides of the pan. Sprinkle with the remaining toffee chips.
Bake until it looks shiny & the center is firm, not jiggly, 30 to 40 minutes. Remove pan from oven & place on wire rack to cool, 30 minutes. Lightly cover with plastic wrap & place in refrigerator for at least one hour but preferably for 24 hours for the flavors to meld together. Cut into squares & serve.