helen

Caramel layer:
10 ounces individually wrapped caramels, unwrapped
1/2 cup evaporated milk

Cake layer:
1 (18.5 ounce) package moist yellow cake mix
1/2 cup evaporated milk
3/4 cup butter, melted

Chocolate layer:
3/4 cup milk chocolate chips

Preheat oven to 350 F. In a small saucepan combine caramels and
1/2 cup of evaporated milk. Cook over low heat, stirring frequently
until smooth; set aside. Grease an 8 x 10-inch baking pan.
In a large bowl, stir together the cake mix, melted butter and
remaining 1/2 cup of evaporated milk. Press half of the mixture into
the bottom of the prepared pan, reserving the rest.
Bake for 6 minutes in the preheated oven. Remove the pan from the
oven and let cool slightly. Sprinkle chocolate chips evenly over the
surface. Pour the caramel mixture over the chocolate chips, then top
with the remaining cake mixture. The top should be swirled with
caramel.
Return pan to the oven for an additional 18 to 20 minutes, until
firm. Cool on a wire rack then refrigerate for 1 hour before cutting
into bars.