Caramel Chocolate Fingers
Caramel Chocolate Fingers
Recipe By :
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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14 ounces Pkg. 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.
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