Chocolate Caramel Brownies

Karen Sokol, from the kitchen of Mindy Cook.

1 pound light caramels

1/3 c. evaporated milk

2 packages devils food chocolate cake mix

1½ c. margarine, melted

2/3 c. evaporated milk

1 c. chopped pecans

1 c. semi-sweet chocolate chips

Combine caramels with 1/3 evaporated milk in top of double boiler. Heat until caramels are melted and set aside.

Combine cake mixes with melted margarine, milk, and chopped pecans. Stir well by hand. Press a little less than 1/2 of the dough in greased and floured 9 X 13" baking pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over dough. Spread caramel mixture over chocolate chips, and then top with a little less than the remaining dough. (Mindy does not use all the dough and has a little extra left over. Use enough to cover well.) Bake at 350 degrees for 15 to 20 minutes. Cut into bars and serve.