Download this recipe.
1 (1 pound 2.25 ounce) package pudding-included chocolate cake mix
1/2 cup margarine or butter, melted
1 cup evaporated milk
35 vanilla caramels, unwrapped
1 (12-ounce) package chocolate pieces (1 2/3 cups) miniature semisweet candy-coated
1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, margarine and 2/3 cup of the milk; mix well. Spread half of batter (about 2 cups) in greased pan. Bake at 350°F. for 15 minutes.
2. Meanwhile, in small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly.
3. Remove pan from oven; sprinkle with 1 cup of the candy-coated pieces. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoonfuls over caramel mixture. Sprinkle with remaining 2/3 cup of candy-coated pieces.
4. Return to oven; bake at 350°F. for an additional 20 to 24 minutes or until center is set. Cool 1 hour or until completely cooled. Cut into bars.
High Altitude (above 3500 feet): Add 1/4 cup flour to dry cake mix. Bake as directed above.
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