14 oz. Kraft caramels
2/3 c. evaporated milk (5 1/3 oz. can)
1 box German chocolate cake mix (Betty Crocker super moist works well)
1/2 c. melted butter
1 1/2 c. chopped nuts
6 oz. semi sweet chocolate chips

Melt caramels with 1/4 cup milk. Stir until smooth. Set aside. Mix cake mix, butter and remaining milk together. Press 1/2 of batter into bottom of greased pan. Bake for 6 minutes at 350 degrees.

Sprinkle nuts, chips and pour caramels on top. Add the remaining cake mixture on top and bake an additional 20 minutes at 350 degrees. Refrigerate any remaining brownies. (Cut small, very rich!) Note: You double this recipe to fit a 9 x 13 inch pan.