Carmel Brownies

60 carmels (14-16 oz pkg.)
½ c evaporated milk
1 pkg german choc cake mix
¾ c butter (melted)
1/3 c evaporated milk
1 c chopped nuts (optional)
1 c semi sweet choc chips

In heavy saucepan combine carmels, ½ c evaporated milk and cook over low heat, stirring constantly until melted. Set aside. Combine cake mix, butter, 1/3 c evaporated milk, and nuts. Press ½ of the mixture into a greased 9 x 13 pan. Bake 350 for 8 minutes. Cool. Sprinkle with chocolate chips over crust. Spread on the cooled, melted carmel mixture. Crumble rest of cake mixture on top. Bake 18-20 minutes. Cool slightly. Refrigerate 30 minutes to set carmel.