Caramel Chocolate Fingers
Submitted by WifalUnit
Layered caramel chocolate finger bars using Swiss chocolate cake mix, melted caramels, evaporated milk, and semisweet chips. Just 5 ingredients and 40 minutes for 3 dozen bars.
YIELD
36 barsPREP
15 minCOOK
25 minREADY
40 minFive ingredients. Forty minutes. Three dozen bars that taste like you spent the whole afternoon baking.
These caramel chocolate fingers use a Swiss chocolate cake mix as the base, split into two layers with a gooey river of melted caramels and chocolate chips sandwiched between them.
The trick is a quick 6-minute pre-bake on the bottom layer, which sets it just enough to hold that sticky caramel drizzle without sinking through.
Cut them into slim fingers for a treat that’s rich enough to satisfy in just a few bites.
Pro Tips
- Keep the melted caramel mixture warm while you prep the cake layer. Cold caramel won’t spread evenly and will clump.
- Spread the top batter gently using the back of a spoon or an offset spatula. The caramel layer underneath is soft and shifts easily.
- Let the pan cool completely on a rack before cutting. The caramel needs time to set, or you’ll pull it all out with the first slice.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease 13×9×2-inch pan.
Combine caramels and ⅓ cup evaporated milk in heavy saucepan.
Heat and stir until blended; keep warm.
Combine dry cake mix, melted butter and ⅓ cup evaporated milk in bowl; mix well.
Spread half of the mixture in bottom of pan.
Bake at 350℉ (180℃) for 6 minutes. Immediately sprinkle chocolate 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 3×1 inch. Makes 3 dozen bars.
Comments
