Preheat oven to 350F.

Mix together the cake mix, melted butter, milk, chocolate chips and eggs.

Spread in a parchment paper lined and sprayed 9x13-inch baking pan (I used oiled hands to press it out since it is both sticky and pretty thin).

Bake cookie base for eight minutes, then remove from oven and let cool while you mix the goo.

Stir together the butter, caramels, condensed milk and peanut butter in a saucepan over low heat, and keep stirring until the caramels melt and blend in, being careful not to scorch.

Sprinkle half of the peanuts and chopped butterfinger over the cookie base.

Cover that with the the goo then sprinkle the remaining peanuts and butterfingers over that.

Bake for 25-35 minutes or until the cake batter part tests clean with a toothpick, ignoring if you hit a pocket of goo.

Drizzle with Wilton white cookie icing and let set up and cool.

Slice into bars.