1 envelope RapidRise yeast
2T. sugar
1/2t. salt
3/4c. very warm milk (120-130 degrees)
1/4c. melted butter or margarine
1 egg
1 pkg. (9 oz.) Werther's Original Baking Caramels, divided
Topping:
1/4c. brown sugar
1/4c. flour
2T. butter or margarine
1/4c. chocolate chips
1T. milk
Mix flour, undissolved yeast, sugar, and salt in a large bowl. Add milk, butter, and egg, and beat until smooth. Set 10 caramels aside. Unwrap remaining caramels and cut each into 4 pieces. Stir caramel in batter. Pour into greased 8x8-inch baking dish. Combine ingredients for topping: Combine brown sugar and flour in a small bowl. Cut in 2T. butter with a pastry blender or forks. Sprinkle over coffee cake. Top with chocolate chips. Cover and let rise for 30 min. Bake at 350℉ for 25-30 min. until browned and done in the center. Remove to wire rack to cool. Unwrap and microwave the 10 reserved caramels and 1T. milk for about 45 seconds, until caramels are melted and smooth. Drizzle over coffee cake and serve immediately.
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