1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 pkg. German chocolate cake mix (with pudding)
1/2 c. butter, melted
1 (6 oz.) pkg. chocolate chips
1/2 c. chopped walnuts

Melt caramels with 1/3 cup evaporated milk. Set aside. Combine remaining milk (1/4 cup) cake mix and melted butter. Mix well. Press half of cake mix onto bottom of 9 x 13 inch pan. Bake at 350 degrees for 6 minutes.

Remove from oven and sprinkle with chocolate pieces, half the walnuts, drizzle with the caramel mixture, and top with teaspoonfuls of the remaining cake mix. Sprinkle with the rest of the walnuts. Bake at 350 degrees for 18 to 20 minutes. Best to cut brownies before storing in refrigerator.