Caramel Brownies

• 1 (14 oz.) pkg. caramels
• 1/3 c. evaporated milk
• 1 box Pillsbury German chocolate cake mix
• 1 1/2 sticks oleo
• 1/3 c. evaporated milk (again)
• 1 c. chopped pecans
• 6 oz. pkg. semi-sweet chocolate pieces

1. Put caramels and 1/3 cup evaporated milk in a saucepan and melt on low.
2. Grease and flour 9 x 12-inch pan.
3. Combine cake mix, oleo, 1/3 cup evaporated milk and pecans.
4. Stir until dough holds together.
5. Press 1/2 of dough mix in pan and bake 10 minutes at 350u0b0.
6. Sprinkle chocolate pieces over baked crust.
7. Spread caramel mix over this.
8. If chocolate melts and smears, it's okay.
9. Put reserved dough over this.
10. Crumble with hands.
11. Flatten pieces and lay over mixture in pan.
12. Bake 20 minutes at 350u0b0.
13. Cool slightly and refrigerate 30 minutes to set caramels.

caramels, milk, chocolate cake, oleo, milk, pecans, semisweet chocolate pieces

Taken from www.cookbooks.com/Recipe-Details.aspx?id=626584 (may not work)