CARAMEL CHOCOLATE FINGERS
|Course : Chocolate
Source: Judy Garnett
Preparation / Directions:
Preheat oven to 350 deg. Grease 13x9x2-inch pan. Combine caramels and 1/3 c. evaporated milk in heavy saucepan. Heat and stir until blended; keep warm. Combine dry cake mix, melted butter and 1/3 c. evaporated milk in bowl; mix well. Spread half of the mixture in bottom of pan. BAke at 350 deg. for 6 minutes. Immediately sprinkle choc. 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.
1445 Calories (kcal); 151g Total Fat; (91% calories from fat); 13g Protein; 17g Carbohydrate; 422mg Cholesterol; 1583mg Sodium