1 cup butter
1 cup white sugar
1 tablespoon all-purpose flour
3/4 cup milk
2 tablespoons milk chocolate syrup
1 teaspoon vanilla extract
3 cups chocolate-coated caramel candies
2 cups packed light brown sugar
1 1/2 cups evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch square pan with aluminum foil. Set aside.
Using an electric mixer, beat butter, sugar, flour, milk, chocolate syrup and vanilla until smooth. Beat in caramel candies and brown sugar. Fold white sugar over cake while mixing. Pour into prepared pan.
Bake for 30 to 35 minutes in the preheated oven. Cool completely before removing from pan. Frost with a wooden toothpick or with a wooden spoon. Refrigerate for at least 2 hours before further chilling.