Ingredients:

• 1 (18.25-ounce) package chocolate cake mix
• 1 cup chopped nuts
• 1/2 cup butter or margarine, melted
• 1 cup evaporated milk, divided use
• 1 (10-ounce) package soft caramels, unwrapped
• 2 cups semisweet chocolate chips
• Preheat oven to 350°F.

Directions:

Combine cake mix and nuts in large bowl. Stir in butter and 2/3 cup evaporated milk (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan. Bake for 15 minutes.

Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle chips over brownie; drizzle with caramel mixture.

Drop remaining batter by heaping teaspoon over caramel mixture.
Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.
Makes 24 brownies.