Caramel Brownies

1 (14 oz.) pkg. caramel candies
1 (5 oz.) can (2/3 c.) evaporated milk, divided
1 (18 oz.) box German chocolate cake mix
3/4 c. melted butter
1 (6 oz.) pkg. chocolate chips
1 c. broken nuts if choice (optional) I never us nuts

Melt caramels on low heat with 1/3 cup of the evaporated milk. Set aside.
Stir together the cake mix, butter, and remaining evaporated milk until well blended, but do not over mix. Stir in the nuts (optional).
Spoon ½ to 1/3 the batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 8-10 minutes. Remove pan from oven, sprinkle with the chocolate chips and Pour the caramel mixture on top of that. Drop spoonfuls of the rest of the batter on top, it will spread as it bakes. Bake 20 more minutes, do not over bake, they will come out gooey and don’t look done but they harden as they cool. Leave in pan until they are completely cooled.
Great with Ice-cream especially if they are still warm and gooey