1 (18 oz.) chocolate cake mix
1 1/2 sticks butter, melted
14 oz. caramel candies
5 oz. can evaporated milk, divided
6 oz. chocolate chips
1 c. chopped nuts, optional

Melt caramels and 1/3 c. evaporated milk. Preheat oven to 350 degrees. Grease a 9 x 13 or slightly smaller pan. Combine mix, butter and remaining eevaporated milk, blend well. Press 1/2 into pan. Bake 6 minutes. Sprinkle chips and nuts. Pour on caramel as evenly as you can. "Dollop" the rest of the batter on top in small amounts. Bake 15 - 18 minutes. Cool. Chill 30 minutes and cut and store at room temperature or freeze.