3 dozen light caramels
1 can of condensed sweetened milk, divided
1 pkg. (18.5 oz.) German chocolate cake mix
1 c. butter, melted
1 c. chopped nuts
1 c. semisweet chocolate bits (6 oz. pkg.)

In double boiler, melt caramels and 1/2 of the condensed milk over hot water; set aside and keep warm.

In large bowl, combine cake mix, butter, nuts and remaining condensed milk; stir thoroughly until mixture is well combined and crumbly.

Press half of the dough evenly into a greased and floured 9 x 13 baking pan; bake at 350 degrees about 6 minutes. Remove from oven and cool slightly. Sprinkle chocolate bits evenly over baked dough and spread melted caramel mixture on top, working quickly with broad spatula.

Crumble remaining half of dough over caramels and press lightly with spoon. Return to oven and bake at 350 degrees for 14 to 18 minutes, until top is set and mixture pulls away from sides of the pan.

Cool pan on wire rack, about 30 minutes, then refrigerate until firm. Cut into small squares. Makes about 24 brownies.