50 vanilla caramel candies (14 oz.)
2/3 c. sweetened condensed milk, divided
1 (18 1/2 oz.) box German chocolate cake mix
3/4 c. melted butter
1 c. chopped peanuts
1 c. semi sweet chocolate morsels

In double boiler, melt caramels with 1/3 cup condensed milk over hot water; set aside and keep warm. In large bowl, combine dry cake mix, butter, nuts and remaining 1/3 cup condensed milk. Stir until mixture is well combined. Press half of dough evenly into greased and floured 13"x9" pan. Bake in preheated 350 degree oven for 6 minutes. Remove from oven immediately and cool slightly. Sprinkle chocolate morsels evenly on baked dough. Spread caramel mixture over chocolate, working quickly with greased spatula. Spread the rest of dough over caramel mixture and press lightly with spoon. Return to oven for 14 minutes. Cool 15 minutes, then refrigerate until firm. Cut into squares. Makes 24 large brownies.