Contributed by Carly Schutjer
Ready In: 55 minutes
| 16 oz | Caramels |
| 1/3 c. | Evaporated milk |
| ¾ c. | Butter, melted |
| 1 pkg. | Devils Food cake mix |
| 2 c. | Chocolate chips |
| 3½ Tbsp. | Flour, approx. |
Combine caramels and 1/3 c. of the evaporated milk. Cook over low heat, stirring until caramels are melted. Set aside.
Lightly grease and flour a 9’x13’ pan.
Combine melted butter, cake mix, flour and the other 1/3 c. evaporated milk in a large bowl and mix.
Press half the mixture into pan, reserving the other half for topping.
Bake @ 350 ̊ F for 6 – 10 min. 8 minutes usually works best for me, just until its lost the raw look.
Sprinkle chocolate chips over baked portion. Spread caramel over evenly. Crumble reserved dough mixture over caramel. (I just take little balls and flatten them out a little).
Return to oven to cook for 15 minutes. Let cool. Then refrigerate at least 30 min. to set caramel. Cut into squares.
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