Caramel Brownies

My friend brought me these brownies 2 weeks ago and I think I've been dreaming of them ever since! I love brownies, but these Caramel Brownies are in a class all their own! 

Recipe from Michelle Ashby...

Caramel layer:

1 (14 oz.) package individually wrapped caramels (about 48-50)

1/3 cup evaporated milk

Brownies:

1 (18.25 ounce) package German chocolate cake mix

3/4 cup butter, melted

1/3 cup evaporated milk

1 tsp. vanilla

1 cup pecans or walnuts, chopped (optional)

1 cup semisweet chocolate chips

1. Preheat oven to 350° F. Grease a 9 x 13" pan and set aside.
2. Unwrap caramels and place in a small saucepan with 1/3 cup evaporated milk. Heat over low heat, stirring occasionally until smooth.
3. Combine cake mix, melted butter, the other 1/3 cup evaporated milk and vanilla. Beat well and spread half of the batter into prepared pan with a rubber spatula. Sprinkle with nuts. Bake for 8 minutes.
4. Remove brownies from oven and sprinkle with 1 cup chocolate chips. Pour the melted caramel mixture over the top, then, with a spoon, drop the remaining half of the brownie batter evenly over the top.
5. Bake for another 18-20 minutes, or until top is mostly set. Let brownies cool completely in pan, then cut into bars. Makes about 18 brownies.