2/3 cup evaporated milk, divided
3/4 cup butter
1 box German chocolate cake mix
14 oz. caramels
12 oz. chocolate chips
Unwrap caramels. With mixer combine 1/3 cup evaporated milk, 3/4 cup butter and cake mix. Batter should be crumbly. Put half of cake batter mixture in 9×13 greased and floured cake pan or pyrex dish. Bake at 350 degrees for 6 minutes. While baking, melt caramels and 1/3 cup evaporated milk in microwave or on stovetop. Pour caramel mixture over baked brownie layer. Sprinkle with chocolate chips and remaining cake batter mixture. Bake another 15 minutes. Cool 30 minutes or more.
Note: I didn’t have evaporated milk, so I used some half & half that I did have, and they turned out great!