Caramel Layer Brownies

A recipe from our new Monmouth Presbyterian Church Cookbook. Yummy, very rich treat! Watch out---once you make them, you'll have a hard time leaving them alone.

Ingredients:

• 50 light caramels
• 2/3 cup carnation evaporated milk (divided)
• 1 pkg German chocolate cake mix
• 3/4 cup butter or margarine, melted
• 1 cup chopped pecans
• 1 (6-oz.) pkg chocolate chips

Instructions:

1. Preheat oven to 350'.
2. Combine caramels and 1/3 cup evaporated milk in a double boiler. (I use microwave.) Heat until caramels are melted, sitrring constantly, and set aside.
3. Grease and flour a 9x13-inch pan.
4. Combine dry cake mix, butter, 1/3 cup evaporated milk, and nuts in large mixing bowl. Stir by hand until dough holds together.
5. Press 1/2 of dough into pan. Bake at 350' for 8 minutes.
6. Sprinkle chocolate chips over warm dough and pour caramel mixture over chocolate.
7. Crumble remainder of dough over mixture and return to oven. Bake for 18 to 20 minutes.
8. Cool in refrigerator for 30 minutes. Cut into squares.