Chocolate Caramel Brownies

• 1 box (18.25 oz.) German or other chocolate cake mix
• 3/4 c. (1 1/2 sticks) butter, melted
• 2/3 c. evaporated milk, divided
• 1 c. chopped pecans
• 2 pkg. (7 oz. each) chocolate covered caramels or plain ones
• 1 c. semisweet chocolate chips

1. Preheat oven to 350u0b0. Coat a 9 x 13 inch baking dish with nonstick cooking spray. In a large bowl, combine cake mix, butter, 1/3 c. evaporated milk, and the pecans, stirring with a spoon until a dough forms. Press half the dough into the baking dish and bake for 6 minutes, reserving the remaining dough.
2. Meanwhile, in a medium saucepan, melt the caramels with the remaining 1/3 c. evaporated milk over medium heat, stirring frequently. Remove the baking dish from the oven and sprinkle the chocolate chips over the warm dough. Spread the melted caramel mixture over the chips, then crumble the remaining dough over the top.
3. Bake for 20 minutes. Let cool, then refrigerate for at least 1 hour before cutting.

chocolate cake, butter, evaporated milk, pecans, chocolate covered caramels, chocolate chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=30030 (may not work)