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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