Ingredients
1 box (18 1/2 oz.) chocolate cake mix
1 cup chopped nuts
1/2 cup butter or margerine, melted
1 cup evaporated milk, divided
35 (10 oz) soft caramels
2 cups (12 oz) semi sweet chocolate chips
Preparation
Preheat oven to 350 degrees.
Mix cake mix and nuts in a large bowl. Stir in butter, then 2/3 cup of evaporated milk. Batter will be thick.Spread half of mixture into greased 13x9 inch baking pan. Bake for 15 min.
Cook caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly until caramel melts into a smooth sauce.
Sprinkle chocolate chips of hot brownie base; drizzle with caramel mixture. Drop remaining batter in heaping teaspoons over caramel mixture. Bake 25- 30 min, at 350 F., watching to not burn edges.
Cool completely in pan on rack. Cut into bars. (Try not to cut until center sets) Enjoy!
