Caramel chocolate fingers

 
                         CARAMEL CHOCOLATE FINGERS
 
 Recipe By     : Leanda Goss 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Judy Garnett - pjxg05a
    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. Judy Garnett/pjxg05a Duncan
 Hines.
 
                    
 
 
 
 
 
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