1 stick butter, melted
1/3 plus 1/4 cup evaporated milk
1 box German chocolate cake mix (I use Duncan Hines)
60 caramels (Kraft unwrapped)
1/2 cup semisweet chocolate chips
1/4 cup powdered sugar, sifted

Preheat oven to 350 degrees, spray 9x9 baking pan. In a mixing bowl, mix 1/3 cup evaporated milk, cake mix & melted butter, mix together (I use a mixer-it will be thick). Divide dough in half. Press half into the bottom of prepared pan, bake until slightly set, 8-10 mins., remove & set aside. While brownie is baking, in a double boiler, combine the caramels & remaining 1/4 cup evaporated milk, stir occasionally until the caramels are totally melted—pour mixture over the 1st baked layer spreading evenly. Sprinkle the chocolate chips all over the top. I use a piece of parchment paper & roll out the remaining dough into a square shape slightly smaller than the baking pan, carefully set on top of the chocolate chips. Bake for 20-25 mins. Remove from oven & let cool to room temp to allow them to set. Sprinkle with powdered
sugar & cut before removing from pan. I must confess the real name of these brownies is Knock You Naked Brownies so … Be careful who you make them for!