Ingredients
1 pkg. (18.25 oz.) German chocolate cake mix
1 cup chopped nuts (optional)
1 cup evaporated milk, divided
1/2 cup (1 stick) butter or margarine, melted
35 (10-oz. pkg.) caramels, unwrapped
2 cups (12-oz. pkg.) Chocolate Chips
Preparation
Heat oven to 350° F.
Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and melted butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.
Bake for 15 minutes.
While bottom layer is baking, heat caramels and remaining evaporated milk on top of a double boiler, stirring constantly, until caramels are melted. While bottom layer is still hot, sprinkle chocolate chips over brownie; drizzle with caramel mixture.
DROP remaining batter by heaping teaspoon over caramel mixture.
BAKE for 20-25 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares.
