14 oz. pkg. light caramels
5 oz. evaporated milk (2/3 c.)
1 pkg. German chocolate cake mix
3/4 c. butter melted
1 c. chopped nuts
1 c. (6 oz.) chocolate chips

In top of double boiler, combine caramels and 1/3 cup evaporated milk. Cook over water, stirring constantly until caramels are melted. Set aside.

Generously grease and lightly flour 13x9 inch baking pan.

In large mixing bowl, combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. By hand, stir until dough holds together. Press 1/2 of dough into prepared pan; reserve remaining dough for topping. Bake at 350 degrees for six minutes.

Sprinkle chocolate pieces over baked crust. Spread caramel mixture over chocolate pieces. Crumble reserved dough over caramel mixture. Return to oven and bake for 15 to 18 minutes. Cool slightly; refrigerate about 30 minutes to set caramel and then cut into about 36 bars.