Tina'S Caramel Brownies

• 1 (14 oz.) bag caramels
• 2/3 c. canned milk
• 1 (18 1/2 oz.) pkg. regular German chocolate cake mix
• 3/4 c. butter, softened
• 1 c. chopped nuts (I use pecans)
• 1 pkg. chocolate bits

1. Combine caramels and 1/3 cup milk in top of double boiler. Cook, stirring constantly until caramels are completely melted. Remove from heat.
2. Combine cake mix, remaining 1/3 cup milk and butter, mixing with mixer until dough holds together.
3. Dough will be very thick.
4. Stir in nuts.
5. Press half of cake mixture into greased 13 x 9-inch baking pan; you may need to use a little more than half.
6. Then sprinkle chocolate bits over crust.
7. Pour caramel mixture over chocolate bits, spreading evenly.
8. Crumble remaining cake mixture over caramel mixture.
9. Bake 15 to 18 minutes at 350u0b0. Cool and chill for 30 minutes before cutting.

caramels, milk, regular german, butter, nuts, chocolate bits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773107 (may not work)