Caramel Brownies

1 lb Kraft Caramels (about 60) ½ c evaporated milk 1 pkg German Chocolate Cake Mix (Use Betty Crocker) 3/4 c melted butter 1/3 c evaporated milk 1 c chocolate chips

In a heavy saucepan, combine caramels and ½ c evaporated milk; cook over low heat until caramels melt. Set aside. Combine cake mix, butter and 1/3 c evaporated milk. Press into a greased 9x13 pan. Bake at 350 for 8 minutes and remove from oven; sprinkle with chocolate chips. Spread caramel over chips. Drop by spoonfuls remaining cake mixture over caramel. Bake at 350 for 20 minutes. Cool slightly. Refrigerate until set.