1 (14 oz.) pkg. Kraft caramels
2/3 c. evaporated milk
1 (18 1/2 oz.) box German chocolate cake mix (Betty Crocker)
1 (12 oz.) pkg. semi sweet chocolate bits
3/4 c. butter, melted
1 c. chopped nuts

Combine caramels and 1/3 cup of the evaporated milk in the top of a double boiler. Heat over simmering water, stirring until melted; set aside.

Combine cake mix, remaining 1/3 cup of evaporated milk and softened butter. Mix until the mixture holds together. Stir in nuts. Press 1/2 of the mixture in a greased 9"x11" pan. Bake in a preheated 350 degree oven for 6 minutes.

Remove and sprinkle chocolate bits over the cake, smooth just a bit; then pour the melted caramel mixture over the chocolate. Sprinkle remaining cake mix over the melted caramels. Bake 15 to 18 minutes longer. (Shorter baking time makes moister brownies.) Cool about 20 minutes and cut into squares or bars.