Knock You Naked Brownies

Again Marla Jean sent me this recipe. I haven't tried them yet, but the feedback that I received from her was that these were incredible! I can't wait to try these.

Knock You Naked Brownies
Ingredients
*       1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
*       1 cup Finely Chopped Pecans
*       ⅓ cups Evaporated Milk
*       ½ cups Evaporated Milk (additional)
*       ½ cups Butter, Melted
*       60 whole Caramels, Unwrapped
*       ⅓ cups Semi-Sweet Chocolate Chips
*       ¼ cups Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated
milk, and melted butter. Stir together until totally combined. Mixture will
be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan.
Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling
water) melt caramels with additional 1/2 cup evaporated milk. When melted
and combined, pour over brownie base. Sprinkle chocolate chips as evenly as
you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press
it into a large square a little smaller than the pan. Use a spatula to
remove it from the surface, then set it on top of the caramel and chocolate
chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room
temperature, then cover and refrigerate for several hours. When ready to
serve, generously sift powdered sugar over the surface of the brownies. Cut
into either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the standard/classic “Knock You Naked Brownies” recipe.
These brownies don’t really knock you naked…but almost.