Preheat oven to 350
Unwrap carmels, and place in medium saucepan. Add 1/3 c. evaporated milk; cook over low heat until carmels melt, stirring often. Remove from heat and set aside.
Combine remaining 1/3 c. milk, dry cake mix, and next three ingredients; stir just until blended. Spread 1/2 of dough into lightly greased 9 inch pan. Chill remaining dough. Bake at 350 for 10 minutes. Cool in pan on rack for 5 minutes.
Pour warm carmel mixture over brownie layer in pan. Sprinkle with walnuts.
Spoon remaining dough into 9 equal portions on waxed paper. Pat each portion into a 3 inch circle. Place circles over walnuts in pan, overlapping slightly.
Bake at 350 for 25 min. Cool completely in pan on rack. Cover and chill thoroughly before cutting.
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