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Caramel Choc. Fingers

Author/Submitted by:
Servings: 36
Categories: Cookies / Desserts

    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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