Caramel Pecan Brownies

1 package caramels (14 oz)
2/3 cup evaporated milk, divided
1 package yellow cake mix (butter flavored or caramel will do)
3/4 cup butter, melted
2 t. vanilla extract
3/4 t. ground cinnamon
1 1/2 cups pecan pieces

Preheat oven to 350. Unwrap caramels, and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low hear until caramels melt, stirring often. Remove from heat and set aside.

Combine remaining 1/3 cup evaporated milk, the cake mix, butter, vanilla and cinnamon; stir until just blended. Spread half of the dough into a lightly greased 9" square pan. Chill remaining dough. Bake at 350 for 10 minutes. Cool in pan on a wire rack for 5 minutes.

Pour caramel mixture over brownie layer in pan. Sprinkle with nuts. Divide remaining half of dough into 9 portions. Pat each portion into a 3" circle. Place circles over nuts in pan, overlapping slightly. (Dough will spread during baking.)

Bake for 25 minutes. Cool completely in pan on a wire rack. Cover and chill thoroughly before cutting.