Caramel Chocolate Fingers - Swiss chocolate cake mix

Method

• Preheat oven to 350°.
• Combine dry cake mix, melted butter, chopped nuts and 1/3 c. evaporated milk.
• Pour half of this mixture into a greased and floured 9 x 13 inch pan; bake for 6 minutes.
• Meanwhile, put caramels and remaining evaporated milk into a heavy saucepan.
• Heat and stir until caramels are melted and mixture is well blended.
• Immediately sprinkle chocolate chips over baked layer, drizzle with caramel mixture, and top with remaining cake mixture, spreading evenly.
• Return to oven and bake 15-18 minutes, or until top looks dry.
• Cool and cut into fingers.