Caramel Chocolate Fingers
Yield
36 barsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
caramels (candy squares)
vanilla, packaged |
|
| ⅔ | cup |
evaporated milk
|
|
| 1 | package |
cake mix
swiss chocolate |
|
| 1 ½ | Butter; |
melted |
* |
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
caramels (candy squares)
vanilla, packaged |
|
| 158 | ml |
evaporated milk
|
|
| 1 | package |
cake mix
swiss chocolate |
|
| 1.5 | Butter; |
melted |
* |
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease 13x9x2-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 3x1 inch. Makes 3 dozen bars.
