Caramel Chocolate Fingers

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.