Caramel Chocolate Fingers - cooking recipe

Ingredients

1 (14 oz.) pkg. vanilla caramels
2/3 c. evaporated milk
1 pkg. Duncan Hines Swiss chocolate cake mix
3/4 c. (1 1/2 sticks) butter or margarine, melted
1 (6 oz.) pkg. semi-sweet chocolate pieces

Preparation

Preheat oven to 350\u00b0.
Grease 9 x 13-inch pan.
Combine caramels and 1/3 cup evaporated milk in heavy saucepan.
Heat and stir until blended; keep warm.
Combine dry cake mix, melted butter and 1/3 cup evaporated milk in bowl.
Mix well.
Spread half of mixture in bottom of pan.
Bake at 350\u00b0 for 6 minutes.