1 cup butter
4 (1 ounce) squares unsweetened chocolate
2 cups granulated sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
36 unwrapped Goetze's Caramel Creams
1/4 cup evaporated milk
1 tablespoon margarine
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan.

Combine chocolate and butter and melt over very low heat. Cool slightly.

Whisk eggs until frothy; add sugar, vanilla extract and salt. Beat on high speed for 5 minutes, until smooth. Stir in chocolate mixture. Add flour and beat just until blended. Pour 1/3 to 1/2 brownie mix into prepared pan (cover bottom of pan) and bake for 10 minutes.

Combine caramel creams, evaporated milk and margarine, and stir frequently over medium/low heat and remove from heat when smooth. Remove brownies from oven. Spread caramel cream mixture on top and sprinkle with nuts on top.

Cover with remaining brownie mix and bake an additional 25 to 30 minutes at 350 degrees F.

Cool for at least 2 hours, in pan, at room temperature to set caramel.

Makes 30 brownies.