Caramel Chocolate Fingers

• 1 pkg. Duncan Hines Deluxe II Swiss Chocolate cake mix
• 3/4 c. butter, melted
• 2/3 c. evaporated milk
• 1 14-oz. pkg. vanilla caramels
• 1 6-oz. pkg. semi-sweet chocolate chips
• Chopped nuts

1. Preheat oven to 350u0b0.
2. Combine dry cake mix, melted butter, chopped nuts and 1/3 c. evaporated milk.
3. Pour half of this mixture into a greased and floured 9 x 13 inch pan; bake for 6 minutes.
4. Meanwhile, put caramels and remaining evaporated milk into a heavy saucepan.
5. Heat and stir until caramels are melted and mixture is well blended.
6. Immediately sprinkle chocolate chips over baked layer, drizzle with caramel mixture, and top with remaining cake mixture, spreading evenly.
7. Return to oven and bake 15-18 minutes, or until top looks dry.
8. Cool and cut into fingers.

swiss chocolate cake mix, butter, milk, vanilla caramels, semisweet chocolate chips, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=76450 (may not work)