Caramel Chocolate Fingers

• 1 pkg. (14 oz.) vanilla caramels
• 2/3 cup evaporated milk
• 1 pkg. Swiss Chocolate Cake Mix
• 1-1/2 stick butter, melted
• 1 pkg. semisweet chocolate chips

1. Preheat oven to 350F.
2. Grease 13x9x2-inch pan.
3. Combine caramels and 1/3 cup evaporated milk in heavy saucepan.
4. Heat and stir until blended; keep warm.
5. Combine dry cake mix, melted butter and 1/3 c. evaporatedmilk in bowl; mix well.
6. Spread half of the mixture in bottom of pan.
7. Bake for 6 minutes.
8. Immediately sprinkle chocolate over hot layer; drizzle with caramel mixture.
9. Spread remaining batter evenly overtop.
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.

vanilla caramels, milk, swiss chocolate, butter, semisweet chocolate chips

Taken from www.foodgeeks.com/recipes/1544 (may not work)