1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk or 2/3 c. divided
1 devil's food chocolate cake mix
1/2 to 1 c. chopped nuts
6 tbsp. butter, melted
1 (6 oz.) pkg. semi-sweet chocolate chips
Pecan halves for garnish

Unwrap caramels (there are enough for the cook to sneak a few) and place in saucepan with 2 tablespoons evaporated milk. Set aside. In a mixing bowl, combine the remaining evaporated milk, dry cake mix, melted butter, and the nuts. Stir until well-blended.

Spread half of this mixture in a greased 13 x 9 baking pan. (Mixture will form thin layer in pan.) Bake at 350 degrees for 10 minutes only.

Meanwhile, melt the caramels over medium to low heat; stir constantly. Be careful not to burn. Remove brownies from oven; sprinkle with chocolate chips and drizzle melted caramels over the top. Cover evenly.

Drop remaining cake mixture by teaspoons over all. Return pan to oven for 20 minutes more. Do not overbake. Cut while warm but do not remove from pan until completely cooled. They must "set up". Garnish with toasted pecan halves, if desired.