Caramel Brownies

These brownies were a hit at Brett's work and so he requested the recipe. They sound time consuming and labor intensive, but I promise they aren't. Give them a try!

• 1 box German chocolate cake mix
• 1 bag Kraft caramels
• 1/2 bag semisweet chocolate chips
• 1 cube butter (softened)
• 2/3 cup evaporated milk

Preheat the oven to 350. Unwrap all the caramels and put them in a medium glass bowl; set aside. In another bowl mix butter and cake mix. Stir as best as possible (it will still be dry). Pour 1/3 cup evaporated milk into the cake mix and stir until well blended. Grease and flour a 9x13 pan. Place 6 spoonfuls of mix (a little less than half) in the pan. Flour your hands well and flatten so the entire bottom of the pan is covered (don't mash it too flat). Bake for 6 minutes. While that is baking, pour the remaining 1/3 cup evaporated milk over the caramels. Put in the microwave for 2 1/2 minutes, then stir until smooth. After baking for 6 minutes, take the brownies out and immediately sprinkle the chocolate chips over the brownie. Spoon the caramel over the brownies, it will spread itself for the most part. Flour your hands well and take the remaining cake mix and, taking handfuls at a time, flatten them and spread them around the pan. Try to cover the entire pan. Bake for 20 minutes. Let cool for 30 minutes, then cover with foil to keep them soft. Wait a while before cutting them, otherwise they will fall apart.