1 bag (14 oz.) caramels
1 can (5 oz.) evaporated milk or 2/3 c, divided
1 devil's food chocolate cake mix
1/2 to 1 c. chopped nuts
6 tbsp. butter or melted butter
1 pkg. (6 oz.) semi-sweet chocolate chips
Pecan halves for garnish

Place caramels in saucepan with 2 tablespoons evaporated milk. Set aside.

In a mixing bowl, combine the remaining evaporated milk, dry cake mix, melted butter and nuts. Stir until well blended. Spread 1/2 of this mixture in a greased 9x13 inch pan. Bake at 350 degrees for 10 minutes only.

Meanwhile, melt the caramels over medium to low heat (I use microwave). Stir constantly being careful not to burn. Remove brownies from oven; sprinkle with chocolate chips and drizzle melted caramels over the top. Cover evenly.

Drop remaining cake mixture by teaspoons over all. Return pan to oven for 20 minutes more. Do not overbake. Cut while warm but do not remove from pan until completely cooled. They must "set up". Garnish with pecan halves if desired. Enjoy!