1. Preheat the oven to 350°F. Unwrap caramels, and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat, and set aside.
2. Combine remaining 1/3 cup milk, the dry cake mix, and next 3 ingredients; stir just until blended. Spread half the dough into a lightly greased 9 inch square pan. Chill remaining dough. Bake for 10 minutes. Cool in pan on a wire rack for 5 minutes.
3. Pour warm caramel mixture over brownie layer in pan. Sprinkle with walnuts. Spoon remaining half of dough into 9 equal portions on wax paper. Pat each portion into a 3" circle. Place circle over walnuts 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.