Caramel Chocolate Chip Brownies

2 sticks butter, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
2 1/2 c. SR flour
12 oz. bag semi-sweet chocolate chips
14 oz. can Eaglebrand milk
11 oz. bag Kraft caramel bits

Preheat oven to 350 degrees. Spray 9x13 pan. Beat butter with sugars until light & fluffy. Add eggs & vanilla. Mix well. Scrape sides of bowl with spatula. Turn the speed to low and add the flour. Beat to combine, then add chocolate chips. Press about half of the mixture into the bottom of sprayed pan. Place Eaglebrand milk & caramel bits in microwave safe bowl. Heat in 30 second intervals, stirring in between, until melted and smooth. Pour over bottom layer in pan. Drop remaining chocolate chip mixture over caramel filling in teaspoon-sized clumps. Bake 30 minutes until center is set. Allow to cool completely before slicing. Store in an airtight container at room temperature.
*These bars also freeze well. Once thawed, they taste as good as when they were freshly baked.

1st picture is right out of the oven. 2nd picture is after cutting (while still warm, cut with plastic knife to prevent tearing)