1 (14 oz.) pkg. caramels
1/3 c. evaporated milk (1/2 of a sm. can)
3/4 c. melted butter
1 pkg. German chocolate cake mix
1 c. chopped nuts
1/3 c. evaporated milk (the other 1/2 of the sm. can)
1 c. chocolate chips

Grease and flour 9x13-inch pan. Combine melted butter, dry cake mix, nuts and 1/3 cup evaporated milk and mix. Press half the dough in pan, reserving other half for topping. Bake at 350 degrees for 6 minutes.

Meanwhile, melt caramels in 1/3 cup evaporated milk over low heat, stirring very often. Set aside.

After baking for 6 minutes, sprinkle chocolate chips evenly, then spread caramel mixture evenly over chocolate chips. Crumble reserved dough mixture over caramel. Bake at 350 degrees for an additional 15-18 minutes. Cool. Refrigerate for 30 minutes to set caramel. Cut into squares.