Caramel Chocolate Fingers

Caramel Chocolate Fingers

1 14 ounces Pk vanilla caramels 2/3 cup Evaporated milk 1 Pkg Swiss Choc. Cake Mix 1 1/2 Sticks butter -- melted 1 cup Pkg semisweet choc chips

Preheat oven to 350 deg. Grease 13x9x2-inch pan. Combine caramels and 1/3 c. evaporated milk in heavy saucepan. Heat and stir until blended; keep warm. Combine dry cake mix, melted butter and 1/3 c. evaporated milk in bowl; mix well. Spread half of the mixture in bottom of pan. Bake at 350 deg. for 6 minutes. Immediately sprinkle choc. over hot layer; drizzle with caramel mixture. Spread remaining batter evenly over top. Return to oven and bake 15 to 18 minutes more or until top looks dry. Cool on rack; cut into fingers, about 3x1 inch. Makes 3 dozen bars.

Contributed by:

 * World Recipes Y-Group