Caramel Chocolate Fingers

1. 1

   Preheat oven to 350u00b0.

2. 2

   Combine dry cake mix, melted butter, chopped nuts and 1/3 c. evaporated milk.

3. 3

   Pour half of this mixture into a greased and floured 9 x 13 inch pan; bake for 6 minutes.

4. 4

   Meanwhile, put caramels and remaining evaporated milk into a heavy saucepan.

5. 5

   Heat and stir until caramels are melted and mixture is well blended.

6. 6

   Immediately sprinkle chocolate chips over baked layer, drizzle with caramel mixture, and top with remaining cake mixture, spreading evenly.

7. 7

   Return to oven and bake 15-18 minutes, or until top looks dry.

8. 8

   Cool and cut into fingers.

* Per serving · 4 servings · Values may vary.

No additional tips available.