1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine

caramels and evaporated milk in top of double boiler over low heat. Cover

and simmer until caramels are melted, stirring occasionally. Set aside,

keeping warm. 2. Combine German sweet chocolate and butter in 2 quart

saucepan. Place over low heat stirring occasionally until melted. Remove

from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture

is thick and lemon colored. 4. Sift together flour, baking powder and salt.

Add to egg mixture mixing well. Blend in cooled chocolate mixture and

vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6

minutes. Remove from oven and spread caramel mixture carefully over baked

layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into

remaining chocolate batter. Spread batter by spoonfuls over the caramel

layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan

on rack. Refrigerate before cutting into bars or squares. These brownies

are very difficult to cut if not chilled first.