Chocolate Carmel Brownies

Lindsay Walden
1 (14 oz) package caramels
¾ cup butter, melted
1 German chocolate cake mix
2/3 cup evaporated milk
1 cup chopped nuts
6 oz semi sweet chocolate chips

In sauce pan, combine caramels and 1/3 c evaporated milk. Cook over low heat, stirring constantly until candy has melted. Set aside. In mixing bowl, combine remaining evaporated milk, dry cake mix, melted butter, and chopped nuts. Press ½ of mixture into a greased and floured 9x13 pan. Mixture will be doughy. Bake at 350°F for 6 minutes. Remove pan from oven and sprinkle chocolate chips over baked crust. Spread caramel
mixture over top and crumble remaining dough over top. Return pan to oven and bake 15 min. Remove from oven and cool slightly. Refrigerate for 30 min.