Caramel Chocolate Fingers

1. 1

   Preheat oven to 350F (180C).

2. 2

   Grease 13x9x2-inch pan.

3. 3

   Combine caramels and 13 cup evaporated milk in heavy saucepan.

4. 4

   Heat and stir until blended; keep warm.

5. 5

   Combine dry cake mix, melted butter and 13 cup evaporated milk in bowl; mix well.

6. 6

   Spread half of the mixture in bottom of pan.

7. 7

   Bake at 350F (180C) for 6 minutes.

8. 8

   Immediately sprinkle chocolate over hot layer; drizzle with caramel mixture.

9. 9

   Spread remaining batter evenly over top.

10. 10

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

11. 11

    Cool on rack; cut into fingers, about 3x1 inch.

* Per serving · 4 servings · Values may vary.

No additional tips available.