As a make-ahead dessert for camping: Preheat oven to 350 degrees.

For the caramels: In a medium pan over LOW heat, melt caramels and 1/3 cup evaporated milk, gently stirring to prevent sticking then remove from heat. This takes time and tests your patience … make sure you pass the test because if you melt the caramels over high heat ... the result is hard caramel instead of soft gooey goodness!

For the batter: In a large bowl, combine the cake mix, butter, 1/3 cup evaporated milk, vanilla extract and walnuts. Just stir by hand, no electric mixer is required (that's good for camping, you know!)

Prepare the pan: Grease the sides and bottom of a 9×13 inch baking dish.

Spread 3/4 of the batter into the prepared pan and partially bake at 350 degrees for 10 minutes.

Remove pan from the oven and evenly spread chocolate chips over the partially cooked brownies, then pour melted caramel over the top, finish by topping with remaining batter randomly dropping it around the pan allowing some of the caramel to remain uncovered.

Return pan to oven and finish baking for an additional 20 minutes.

Let cool before slicing and serving or wrapping to freeze for a future camp trip.

NOTES for baking at the campsite: Follow the make-ahead instructions but use a Dutch oven instead of a 9×13 inch baking dish. I recommend using a 12-inch standard depth Dutch oven with a parchment paper liner or foil liner insert so you can easily lift the brownies out of the oven when they are finished baking and allow them to cool. Use 25 total coals = 17 top/8 bottom to maintain 350 F degrees. If you are using a different oven size, check our coal chart to see how many you should use https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Baking times vary depending on outside air temperature, elevation and humidity so be ready to make adjustments as necessary.