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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. Recipe by: Leanda Goss
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 230 (51%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 452
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