Instructions

1. Heat oven to 350 degrees F.
2. Unwrap caramels and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat and set aside.
3. Combine remaining 1/3 cup milk, cake mix, melted butter, vanilla extract and cinnamon. Stir just until blended.
4. Spread half the dough into a lightly greased 9-inch-square pan. (Do not use an 8-inch; it will overflow.) Chill remaining dough.
5. Bake at 350 degrees F for 10 minutes. Cool in pan on wire rack for 5 minutes.
6. Pour caramel mixture over brownie layer in pan. Sprinkle with walnuts.
7. Divide remaining half of dough into nine portions. Pat each portion in a 3-inch circle. Place circles over walnuts in pan, overlapping slightly. Dough will spread during baking.
8. Bake at 350 degrees F for 25 minutes.
9. Cool completely in pan on a wire rack.
10. Cover and chill thoroughly before cutting.

Yield: 15 brownies