Caramel Chocolate Fingers

1 pkg. (14 oz.) vanilla caramels
2/3 cup evaporated milk
1 pkg. Swiss Chocolate Cake Mix
1-1/2 sticks butter, melted
1 pkg. semisweet chocolate chips

Directions:

Preheat oven to 350°F. Grease 13x9x2-inch pan. Combine caramels and 1/3 cup evaporated milk in heavy saucepan. Heat and stir until blended; keep warm.

Combine dry cake mix, melted butter and 1/3 c. evaporatedmilk in bowl; mix well. Spread half of the mixture in bottom of pan.

Bake for 6 minutes. Immediately sprinkle chocolate over hot layer; drizzle with caramel mixture. Spread remaining batter evenly overtop. Return to oven and bake 15 to 18 minutes more or until top looks dry. Cool on rack; cut into fingers, about 3x1-inch.

User Reviews:

I bake a lot for church events, every month and for other occasions and like to be creative with varied recipes and flavors...this is one I have searched for..thanks a bunch for it being here.

Submitted by Florence Such on December 07, 2001

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