1 bag (14oz) light caramels (approximately 40-50 caramels)
½ cup evaporated milk
Combine caramels and evaporated milk in a double boiler. Cook over low heat until caramels are melted and mixture is smooth. Set aside.
1 German chocolate cake mix
¾ cup melted butter or margarine
1/3 cup evaporated milk
1 cup chopped nuts (opt.)
1 cup semi-sweet chocolate chips
Combine dry cake mix, melted butter, evaporated milk, and nuts (coconut can also be used). Mixture will be a very thick batter. Spread half of mixture into the bottom of a greased and floured 9×13 inch pan. Bake at 350 degrees for 8 minutes.
Sprinkle chocolate chips over the baked brownie. Drizzle the caramel mixture over the chocolate chips. Spoon the remaining batter over the caramel and gently spread. Return to oven and bake for 18-20 minutes. Cool completely before serving
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