Set oven to 350°.

Unwrap caramels and place in a pan with 1/3 cup evaporated milk. Cook on medium-low until smooth and creamy. Set aside.

Empty contents of brownie mix into a large bowl, add cinnamon, vanilla,
and melted butter.

Add remaining 1 cup evaporated milk. Stir to combine.

Butter your baking pan.

Add 1 packet of caramel to your creamy caramel and evaporated milk mixture (if included in your brownie mix, if not omit this step).

Spread ½ the brownie mixture onto the bottom of the butter greased baking pan. Bake 8 minutes.
*Important, put remaining bowl of brownie mixture in the refrigerator to
set.

Set baked brownie layer onto wire rack to cool for 5-10 minutes.

Pour melted caramel mixture on top of cooled brownie layer.

Prepare your walnuts, 1 cup chopped and ½ cup finely chopped.

Scatter 1 cup chopped walnuts on top of caramel.

Remove remaining brownie mix from refrigerator. Use your fingers to press and flatten pieces of brownie mix in your hands and place on top of caramel. Try to cover as much of the caramel as you can.

Sprinkle the ½ cup finely chopped walnuts on top.

Bake 350° for 25 minutes.

Set on wire rack to cool. Chill before cutting into squares.

Grab a fork!