1 pkg. Super Moist German Chocolate Cake
1/2 c. butter
1 egg
1/2 c. butter
1/2 c. evaporated milk
1 pkg. caramels (14 oz.)
1/2 c. chopped nuts
Chocolate chips

Heat oven to 350 degrees. Mix dry mix, 1/2 cup butter and egg until crumbly; reserve 1 1/2 cups. Press remaining crumbly mixture into ungreased 9 x 13 inch pan. Bake until crust appears dry about 10 to 12 minutes. Cool 10 minutes.

Heat 1/2 cup butter, milk and caramels over low heat, stirring occasionally until caramels are melted. Pour over crust, sprinkle with chocolate chips and nuts and reserved crumbly mixture. Bake 25 to 30 minutes. Cool. Loosen edges with spatula. Refrigerate until caramel mixture becomes firm about 1 hour.

Cut into bars 2 x 1 1/2 inches. Makes 36 bars.