Caramel Chocolate Squares

submitted by Amanda May

Bake Time: 25 minutes + cooling

Makes: about 30 bars

Ingredients

• 1 package (14 oz) caramels
• 1-5 oz can evaporated milk
• 1 package Betty Crocker Super Moist German Chocolate cake mix
• 2/3 cup margarine or butter, melted
• 1 package (6 oz) milk chocolate chips
• 1 cup flaked coconut

Directions:

Heat oven to 350 degrees. Heat caramels and ¼ cup of evaporated milk in saucepan over medium heat, stirring until caramels are melted and mixture is smooth. Keep mixture warm over low heat, stirring occasionally. Mix cake mix (dry) with margarine and the remaining evaporated milk. Spread 1-1/2 cup of the dough in ungreased rectangular pan. Bake 6 minutes; remove from the oven. Sprinkle chocolate chips and coconut. Drop remaining dough onto caramel layer, spreading evenly. Bake until cake portion is slightly dry to touch, 15 to 20 minutes. Cool completely before serving.