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Back to Recipe List for Baked Goods Part 4

Caramel Choc. Fingers

Recipe : Caramel Choc. Fingers

Procedure :
Judy garnett - pjxg05a 1 14 ozs pk vanilla caramels
2/3 c Evaporated milk
1 pk Swiss choc. cake mix
1 1/2 Butter; melted
1 c Pkg semisweet choc chips
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. Judy Garnett/pjxg05a Duncan Hines. -----

Back to Recipe List for Baked Goods Part 4