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, melted
1 pkg. (6 oz.) semi-sweet chocolate chips
Pecan halves for garnish

Unwrap caramels and place in saucepan with 2 tbsp. evaporated milk. Set aside.

In mixing bowl, combine the remaining evaporated milk, dry cake mix, melted butter and nuts. Stir until well blended. Spread half of this mixture in a greased 13x9x2 baking dish. Mixture will form thin layer in pan. Bake at 350 degrees for 10 minutes only.

Meanwhile, melt the caramels over medium to low heat; stir constantly. Be careful not to burn. Remove brownies from oven; sprinkle with chocolate chips and drizzle melted caramels over top. Cover evenly.

Drop remaining cake mixture by tsp. over all. Return pan to oven for 20 minutes. Cut while warm but cool before removing. Yield: 24.