Caramel Chocolate Fingers

• 14 ounces caramels (candy squares) vanilla, packaged
• 23 cup evaporated milk
• 1 package cake mix swiss chocolate
• 1 1/2 Butter; melted
• 1 cup chocolate chips (semi-sweet)

1. Preheat oven to 350F (180C).
2. Grease 13x9x2-inch pan.
3. Combine caramels and 13 cup evaporated milk in heavy saucepan.
4. Heat and stir until blended; keep warm.
5. Combine dry cake mix, melted butter and 13 cup evaporated milk in bowl; mix well.
6. Spread half of the mixture in bottom of pan.
7. Bake at 350F (180C) for 6 minutes.
8. Immediately sprinkle chocolate over hot layer; drizzle with caramel mixture.
9. Spread remaining batter evenly over top.
10. Return to oven and bake 15 to 18 minutes more or until top looks dry.
11. Cool on rack; cut into fingers, about 3x1 inch.
12. Makes 3 dozen bars.

caramels, milk, cake mix swiss chocolate, butter, chocolate chips

Taken from recipeland.com/recipe/v/caramel-chocolate-fingers-46215 (may not work)