1 (1 lb. 2.25-oz) pkg. Pillsbury Moist Supreme Chocolate Cake Mix
1/2 cup margarine or butter, melted
1 cup Pet Evaporated Milk
35 vanilla caramels, unwrapped
1 (12-oz) pkg. (1 2/3 cup) miniature semi-sweet candy-coated chocolate pieces

1 (1 lb. 2.25-oz) pkg. Pillsbury Moist Supreme Chocolate Cake Mix 1/2 cup margarine or butter, melted 1 cup Pet Evaporated Milk 35 vanilla caramels, unwrapped 1 (12-oz) pkg. (1 2/3 cup) miniature semi-sweet candy-coated chocolate pieces

1. Heat oven to 350 degrees. 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 can. Bake at 350 degrees for 15 minutes.

2. Meanwhile, in small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring contantly.

3. Remove pan from oven; sprinkle with one cup of the candy-coated pieces, drizzle with caramel mixture. Drop remaining batter by heaping teaspoons over caramel mixture. Sprinkle with remaining 2/3 cup candy-coated pieces.

4. Return to oven; bake at 350 degrees for an additional 20-24 minutes or until center is set. Cool 1 hour or until completely cooled. Cut into bars. 32 bars