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Caramel Choc. Fingers
Author/Submitted by:
Servings: 36
Categories:
Cookies
/
Desserts
Ingredients:
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
Directions:
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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