1-3/4 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup very warm milk (120° to 130°F)
1/4 cup butter, melted
1 package (9 ounces) Werther's® Original® Baking Caramels, divided
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1/4 cup semi-sweet chocolate chips
1 tablespoon 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 into batter. Pour into greased 8 x 8-inch baking dish.
Combine brown sugar and flour in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks. Sprinkle over coffee cake. Top with chocolate chips. Cover and let rise for 30 minutes.
Bake in preheated 350°F oven for 25 to 30 minutes until browned and done in center. Remove to wire rack to cool. Unwrap and microwave the 10 reserved caramels and 1 tablespoon milk for about 45 seconds, until caramels are melted and smooth. Drizzle over coffee cake and serve immediately.