1 pkg. Duncan Hines Swiss chocolate cake mix
3/4 c. butter, melted
2/3 c. undiluted evaporated milk, divided
1 pkg. (14 oz.) caramels
1 pkg. (6 oz.) semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch pan. Combine cake mix, melted butter and 1/3 cup evaporated milk in large bowl. Layer half the mixture in bottom of pan. Reserve remaining mixture for top. Bake at 350 degrees for 6 minutes.

Combine caramels and 1/3 cup evaporated milk in heavy saucepan. Heat and stir until blended. Immediately sprinkle chocolate chips over hot baked layer, drizzle with caramel mixture. Spread reserved cake mixture evenly over top. Return to oven and bake for 15 to 18 minutes, or until top looks dry. Cool. Cut into 1 x 2 inch strips.

TIPS: For easy caramel preparation microwave caramels and evaporated milk in microwave-safe bowl, covered with waxed paper, for 2 to 3 minutes at 50% power. Stir and continue cooling until caramels are melted and smooth.