Caramel Choc. Fingers
Judy Garnett - pjxg05a
14 ounces Pk
Swiss Choc. Cake Mix
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
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
BAke at 350 deg. for 6 minutes. Immediately sprinkle choc. over hot layer;
drizzle with caramel mixture. Spread remaining batter evenly over top.
oven and bake 15 to 18 minutes more or until top looks dry. Cool on rack;
into fingers, about 3x1 inch. Makes 3 dozen bars. Judy Garnett/pjxg05a