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1
Heat oven to 350 degrees.
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2
In small microwavable bowl, microwave butter and bittersweet chocolate uncovered on Medium 1 minute, stirring after 30 seconds.
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3
Microwave 30 seconds longer or until butter and chocolate are melted and can be stirred smooth.
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4
Set aside to cool completely.
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5
In medium bowl, stir together flour, sugars and baking soda.
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6
Stir in egg, milk and cooled chocolate mixture until well blended.
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7
In ungreased 8-inch square pan, press half of dough.
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8
Bake 8 minutes.
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9
Meanwhile, in 1-quart saucepan, cook caramel topping and caramels over medium-low heat, stirring constantly, until caramels are melted.
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10
Remove pan from oven.
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11
Carefully pour caramel mixture over partially baked base to within 1/2 inch of sides of pan.
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12
Sprinkle with cashews.
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13
Crumble remaining dough into small pieces and sprinkle over filling (some of filling will show).
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14
Bake 12 to 15 minutes longer or just until edges are set (do not overbake).
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15
In small microwavable bowl, microwave chocolate candy bar pieces uncovered on High 30 seconds or until melted.
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16
Drizzle chocolate diagonally over baked bars.
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17
Cool completely, at least 1 hour.
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18
For bars, cut into 4 rows by 4 rows.
