I'd like the filling to be more like the caramel inside a candy bar rather than a caramel buttercream.

Thanks

I generally don't rave over particular recipes, but the Thick Caramel Filling by Jodie F is the bomb:

http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling

Several threads in the forums also discuss this recipe. Here's one:
https://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=625665&postdays=0&postorder=asc&&start=0

What I use for my caramel filling is a boiled can of sweetened condensed milk. Just boil it for a few hours (make sure the can is always covered with water) and let it cool for a couple more hours or overnight. I do a lot of cans at a time. It's so easy and soooo good!