1 (14 oz.) pkg. caramels
2/3 c. evaporated milk
1 (18 oz.) box German chocolate cake mix
3/4 c. butter, softened
1 c. chopped nuts
1 (12 oz.) pkg. semi-sweet chocolate pieces

Combine caramels and 1/3 cup evaporated milk in top of double boiler. Heat over simmering water, stirring until melted.

Combine cake mix, remaining evaporated milk and soft butter. Mix until mixture holds together. Stir in nuts. Press half of cake mixture in greased 13x9 inch baking pan.

Bake at 350 degrees for 6 minutes. Sprinkle chocolate pieces evenly on top. Pour melted caramels over. Crumble remaining cake mixture on top of caramels. Bake 15 to 18 minutes or until desired doneness. (Shorter baking time results in more moist brownies.) Cool slightly and cut. I prefer to leave in the pan 24 hours before removing; they stay together better.