Caramel Chocolate Fingers

5 ingredients
8 steps

Ingredients

  • 1 (14 oz.) pkg. vanilla caramels
  • 2/3 c. evaporated milk
  • 1 pkg. Duncan Hines Swiss chocolate cake mix
  • 3/4 c. (1 1/2 sticks) butter or margarine, melted
  • 1 (6 oz.) pkg. semi-sweet chocolate pieces

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Grease 9 x 13-inch pan.
  3. 3
    Combine caramels and 1/3 cup evaporated milk in heavy saucepan.
  4. 4
    Heat and stir until blended; keep warm.
  5. 5
    Combine dry cake mix, melted butter and 1/3 cup evaporated milk in bowl.
  6. 6
    Mix well.
  7. 7
    Spread half of mixture in bottom of pan.
  8. 8
    Bake at 350° for 6 minutes.

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