CARAMEL CHOCOLATE FINGERS

Course : Chocolate
Source:
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

14 ounces vanilla caramels
2/3 cup Evaporated milk
1 package Swiss Choc. Cake Mix
1 1/2 Sticks butter -- melted
1 cup semisweet choc chips
 

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.

 

Nutritional Information:

1445 Calories (kcal); 151g Total Fat; (91% calories from fat); 13g Protein; 17g Carbohydrate; 422mg Cholesterol; 1583mg Sodium


10 Kitchen's say:
  (2 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chocolate Recipes