50 caramels (14 oz. pkg.), unwrapped
2/3 c. evaporated milk
1 German chocolate cake mix
3/4 c. butter, melted
1 c. chocolate chips
1 c. chopped pecans (or walnuts)

Melt caramels with 1/3 cup milk in top of double boiler over barely simmering water. Stir frequently.

Combine cake mix with melted butter and remaining 1/3 cup milk. Spread half this mixture into greased 9x13 inch pan. Bake 6-8 minutes at 350 degrees.

Remove from oven and sprinkle with chocolate chips and pecans. Drizzle melted caramels over chips and nuts. Cover with remaining cake batter. Continue baking at 350 degrees for 15 minutes until brownies are firm to the touch. Cool before slicing. Makes 3-4 dozen.