30 Kraft caramels, unwrapped
2/3 cup of evaporated milk
1 15.25-oz pkg German chocolate cake mix
1/2 cup butter
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans or walnuts

Heat oven to 350°F and line the bottom of a 9-by-13 inch baking pan with parchment paper. Melt caramels with 1/3 cup of the evaporated milk in a small saucepan, stirring mixture occasionally; set sauce aside. (You can also make this sauce in the microwave.  Just microwave it in small time increments and stir often)

Stir together cake mix, melted butter and remaining 1/3 cup evaporated milk to form a dough. Press 1 1/3 cups of the dough into an even layer. Bake until puffed but not cooked through, about 7 min. Remove from oven and pour caramel sauce evenly over the top. Sprinkle chocolate chips over caramel in an even layer.

Top with remaining dough, crumbled into bits and scattered. Sprinkle with chopped nuts and return to the oven. Bake until brownies are puffy and set, 10 to 11 min more. Cool completely and cut into squares. Serves 16.