14 oz pkg caramels
2/3 cup evaporated milk
1/2 cup butter, melted
1 pkg chocolate cake mix
16 oz pkg chocolate chips
Unwrap caramels and place them in saucepan with 1/3 cup evaporated milk. Heat over low heat stirring constantly until caramels melt. Keep warm. Combine melted butter, cake mix, 1/3 cup evaporated milk in a bowl. Stir until dough holds together. Spread half of the dough in greased 9x13 pan. Bake at 350F for 6 minutes. Sprinkle chocolate cips evenly over hot crust. Pour caramel sauce over chips. Using finger, crumble remaining dough over caramel. Bake at 350F for 15-20 minutes until done.
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