• 1 lb Pkg. pudding-included chocolate cake mix
• 1/2 c. Margarine or possibly butter, melted
• 1 c. Evaporated lowfat milk
• 35 x Vanilla caramels, unwrapped
• 12 ounce Pkg. miniature semisweet candy-coated chocolate pcs

Directions

1. Heat oven to 350F degrees. Grease 13x9-inch pan. In large bowl, combine cake mix, margarine and 2/3 c. of the lowfat milk; mix well. Spread half of the batter (about 2 c.) in greased pan. Bake at 350F degrees for 15 min.
2. Meanwhile, in a small saucepan, heat caramels with remaining 1/3 c. lowfat milk over low heat till melted, stirring constantly. Remove pan from oven; sprinkle with 1 c. of the candy-coated extinct. Drizzle with caramel mix.
3. Drop remaining batter by heaping teaspoonfuls over caramel mix.
4. Sprinkle with remaining 2/3 c. of candy-coated teaspoonfuls. Return to oven; bake at 350F degrees for an additional 20-24 min or possibly till center is set.
5. Cold 1 hour or possibly till completely cooled. Cut into bars.