Caramel Choc. Fingers

---------- Recipe via Meal-Master (tm) v8.05

Title: Caramel Choc. Fingers
Categories: Cookies
Yield: 36 servings

Judy garnett - pjxg05a
1 14 ozs pk vanilla caramels
2/3 c Evaporated milk
1 pk Swiss choc. cake mix
1 1/2 Butter; melted
1 c 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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