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

Combine caramels and evaporated milk in saucepan and heat on low until caramels are melted; stir frequently. Set aside.

Grease and flour 9 x 13 inch pan. In mixing bowl combine dry cake mix, melted butter, remaining 1/3 cup evaporated milk and nuts. Stir until dough holds together and spread half of dough into pan. Bake at 350 degrees for 6 minutes. Sprinkle chips on hot dough, then spread on caramels, then remaining chocolate dough on top. Bake 15 more minutes. Cool. (Refrigerate 30 minutes to harden caramels if necessary for cutting.)