1 (14 oz.) pkg. Kraft caramels
1 (5 oz.) can evaporated milk
1 pkg. German chocolate cake mix
2/3 c. melted butter
3/4 c. chopped pecans or walnuts
6 oz. semisweet chocolate chips

Heat oven to 350 degrees. Melt caramels and 1/4 c. milk over medium heat. Stir until smooth. Keep warm and occasionally stir. Mix dry cake mix and butter, remaining milk and nuts. Spread 1/2 the dough in ungreased pan 13 x 9 x 2 inches. Bake 6 minutes, remove from oven. Sprinkle chocolate and drizzle caramel over baked layer. Drop remaining dough by teaspoonsful onto caramel layer. Bake 15 to 20 minutes longer. Cool, then refrigerate. Very sweet. Kids love them.