CARAMEL RIBBON BROWNIES

1 bag (50) caramels
2/3 cup evaporated milk, divided use
1 pkg. German chocolate cake mix
3/4 cup melted butter
1 cup chopped nuts
1 cup chocolate chips

Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.

In small saucepan, or double boiler, combine caramels and 1/3 cup evaporated milk. Cook over low heat until caramels are melted. Remove from heat and set aside.

Combine dry cake mix, butter, remaining evaporated milk, and nuts and mix until dough sticks together. Press half of dough into prepared pan. Set aside remainder of dough.

Bake dough in pan for 6 minutes.

Then sprinkle chocolate chips and pour caramel mixture over baked layer. Break remaining dough over top.

Bake 15-18 minutes. Cool before cutting.

Source: Gail Kimball