Caramel Brownies

Caramel Brownies {aka Crack Brownies} 14 ounces of caramels {if you only find a 1 lb package, you really do need to take out 2 ounces, this is not one of those times in life when more caramel is better} 1/2 a cup and 1/3 a cup of evaporated milk, divided 1 box German chocolate cake mix 3/4 a cup of melted butter (a stick and a half) 1 tsp of vanilla extract 1 cup of chocolate chips Preheat your oven to 350 degrees. Take the plastic off all of the caramels and put them in a small saucepan with 1/2 a cup of evaporated milk over medium heat. Heat until the the caramels are completely melted and the sauce is smooth, being careful to stir frequently. While the caramels are melting, mix together the dry German chocolate cake mix, 1/3 a cup of evaporated milk, the melted butter, and the vanilla. Mix until it is a smooth consistency. Divide the batter in half and spread half evenly into a greased 9 by 13 pan. Bake for 8 minutes. After 8 minutes pull the brownies out, and top with the caramel sauce (spreading it very gently to make an even layer), sprinkle with chocolate chips, and then glob on the second half of the batter. Put it back in the oven for 18 minutes. Enjoy the deliciousness, but be careful.