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

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 9 x 13 inch pan.

Bake 6 to 8 minutes at 350°F.

Remove from oven and sprinkle with chocolate chips and pecans or walnuts. Drizzle melted caramels over chips and nuts. Cover with remaining cake batter.

Continue baking at 350°F for 15 minutes until brownies are firm to the touch. Cool before slicing.

Makes 3 to 4 dozen.