Try this Caramel Chocolate Fingers recipe, or contribute your own.
Suggest a better descriptionPreheat 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. Recipe by: Leanda Goss
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 1 servings | ||
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Calories: 452 | ||
Calories from Fat: 230 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 15.5g | 78 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 97.9mg | 30 % | |
Sodium 357.9mg | 12 % | |
Potassium 1023.2mg | 27 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 33.9g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 452
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