Preheat oven to  350° F.

Butter or grease an oblong cake pan.

Stir together the cake mix, oil/butter, one-fourth cup espresso, chocolate chips and eggs until smooth.

Press half of the cake dough into the pan (I found that spritzing a spatula with PAM spray helps the process).

Bake the cake layer for 8 minutes, then remove from oven.

Meanwhile, set up a double boiler and heat the butter, caramels, rest of the espresso, and condensed milk over low heat until the caramels melt and the mixture is smooth, whisking frequently.

Pour caramel mixture over the baked cake layer.

Using two teaspoons, dot the top of the caramel with dollops of the remaining cake dough.

Sprinkle the top of that with chopped toasted pecans and chopped candy bars.

Bake for an additional 25-30 minutes or until the cake batter part tests clean with a toothpick (if you stick it in the caramel part it will loo sticky, so be careful).

Allow it to cool to just warm, then slice into squares and run a knife around the pan edge. Then cover with foil and let it cool completely before removing from pan.

Store in an airtight container with waxed paper separating the bars.