1 pkg. German chocolate cake mix
1/2 c. butter, softened
1 egg
1/2 c. butter
1/2 c. evaporated milk
1 pkg. (14 oz.) caramels
1/2 c. chopped nuts

Heat oven to 350 degrees. Mix cake mix (dry), softened butter and egg until crumbly; reserve 1 1/2 cups. Press remaining crumbly mixture in ungreased 9 x 13 inch pan. Bake until crust appears dry, 10-12 minutes; cool 10 minutes.

Heat butter, milk and caramels over low heat, stirring occasionally, until caramels are melted. Pour over crust; sprinkle with nuts and reserved crumbly mixture. Bake until crumbly mixture appears dry and begins to brown, 25-30 minutes. Cool. Loosen edges of bars with spatula; refrigerate until caramel mixture becomes firm, about 1 hour. Cut into bars.