These are my caramel brownies that my grandma used to make, they are amazing.
1 package (14 oz.) Kraft caramels
1 can (5 oz.) evaporated milk
1 package German Chocolate Cake mix
2/3 cup butter, melted
1 package milk chocolate chips (Guittard are best)
3/4 cup pecans (optional)
1 cup flaked coconut (optional)
Heat oven to 350 degrees. Heat caramels and 1/4 cup of the evaporated milk in small saucepan over low heat, stirring constantly to avoid burning. Mix cake mix (dry), butter, remaining evaporated milk (3 oz.) and nuts (if desired). Spread half of the dough in ungreased 9 x 13 pan. Bake for 6 minutes exactly. Remove and sprinkle with chocolate chips and coconut (if desired). Drizzle caramel mixture over top. Drop remaining dough by teaspoonfuls onto caramel layer, spreading evenly as possible. Bake 15-20 minutes, or until slightly dry to the touch. Refrigerate until firm.