1 lb bag carmels
1 6oz bag chocolate chips
1 can peanuts
1 can evaporated milk
1 box german choc cake mix
2 sticks butter

Unwrap carmels - set aside
Melt 1 1/2 sticks butter
Mix with cake mix and 1/2 of evap milk
Pour 1/2 batter into lightly buttered 9x13 glass baking pan
Bake at 350 for 7 minutes

Melt remaining 1/2 stick butter. Add 3-4 ounces of remaining evap milk.
Melt carmel. Add to butter mixture once hot.

Pour evenly over the baked portion of cake: carmel, nuts, choc chips
Spoon small mounds of remaining cake batter on top and spread as well as possible. (I use a fork to help.)
Bake for 15-18 minutes at 350
Let cool and harden in frig. (best overnight)

I cut and serve this in small brownie size servings.