1 (14 oz.) pkg. caramel candies
1 (5 oz.) can (2/3 c.) evaporated milk, divided
1 (18 oz.) box chocolate cake mix
3/4 c. melted butter
1 c. broken walnuts or pecans
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips

Melt caramels with 1/3 cup of the evaporated milk. Set aside. Stir together the cake mix, butter, and remaining evaporated milk until well blended, but do not overmix. Stir in the nuts. Spoon half the batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Remove pan from oven, sprinkle with the chocolate and butterscotch chips. Pour the caramel mixture on top. Drop spoonfuls of the rest of the batter on top, it will spread as it bakes. Bake 20 more minutes, do not overbake. Cut the brownies while they are still warm, but leave in pan until they are completely cooled. Makes 24 large brownies.