1 (14 ounce) package individually wrapped caramels
2/3 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
3/4 cup butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350°F (175°C). Grease a 13" x 9" baking pan using Pan Release.
In a saucepan, melt caramels and 1/3 cup of the evaporated milk over very low heat, stirring occasionally until smooth.
In a medium mixing bowl, combine cake mix, melted butter, the remaining 1/3 cup evaporated milk, vanilla and nuts. Mix well and spread 1/2 of the batter into the prepared pan. Bake for 8 minutes.
Sprinkle the chocolate chips evenly over the partially cooked brownies. Pour the melted caramel mixture over the top and with a teaspoon drop the remaining 1/2 of the batter evenly over the top.
Bake 20 minutes or until a toothpick inserted halfway between edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry. Cool on wire rack before cutting into bars.
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