Preheat the oven to 350°F/180°C, and line an 8x8 square baking pan with parchment paper and set aside.

In a large mixing bowl using a rubber spatula, combine the cake mix, ⅓ cup evaporated milk, the melted butter, and ¾ cup chopped walnuts. Reserve about ¼ cup of chopped walnuts to use later for the topping.

Use your spatula to divide the brownie dough in half. Press the first half into the bottom of your lined baking pan and spread it out evenly. Then place in the oven to bake for 10 minutes.

Meanwhile, take the other half of the brownie dough and place it on a sheet of parchment paper. Flatten it out into a square about the size of your baking pan then set it aside for later.

Place the unwrapped caramels into a microwave-safe bowl with a fourth cup of evaporated milk. Microwave in 30-second increments, stirring with a spoon in between each time, until fully melted. It should be a silky smooth consistency with no lumps.

Once the first brownie layer has finished baking, top it with the melted caramel.

Carefully place the second brownie layer on top by slowly flipping it on the caramel then peel off the parchment paper.

Sprinkle on the semisweet chocolate chips and the remaining walnuts. Then bake for an additional 20 minutes or until a toothpick inserted two inches from the edge of the pan comes out mostly clean. It should not have wet streaks of chocolate.

Once it has finished baking, let it cool in the pan over a wire rack for 30 minutes. Then transfer it to the refrigerator to allow the caramel to set for at least one hour before cutting.

Once it has cooled and set, cut into squares and drizzle with melted chocolate. Serve with a glass of milk or top with vanilla ice cream.