Here's the recipe for those that asked:
Chocolate Caramel Stuffed Brownies
1 pkg. pudding included chocolate cake mix
1/2 cup melted butter or margarine
1 cup evaporated milk divided 2/3 and 1/3
35 vanilla caramels, unwrapped (1 bag caramel bits works too and is easier)
1 12 oz. bag chocolate chips
1. Heat oven to 350 degrees F. Grease 13 x 9 inch pan. In large bowl, combine cake mix, butter, and 2/3 cup of the milk; mix well. Spread half the batter (about 2 cups) in greased pan. Baked for 15 minutes.
2. Meanwhile, in a small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly.
3. Remove pan pan from oven; sprinkle with whole bag of chocolate chips, drizzle with the caramel mixture. Drop remaining batter by heaping teaspoonfuls over caramel mixture.
4. Return to oven; bake for an additional 20 to 24 minutes or center is set. Cool 1 hour or until completely cooled before cutting
For those liking dark chocolate, substitute dark chocolate cake mix and Hersey's special dark chips. In a pinch sweetened condensed milk works, the brownie just comes out richer. If your batter seems dry you can add an egg or two to moisten it up. Enjoy! Start to finish with practice prep time is about an hour.