About 50 (14 oz. pkg.) light caramels
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1 c. chopped nuts
1 c. (6 oz.) semi-sweet chocolate pieces

Preheat oven to 350 degrees. In a heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly until caramels are melted. Set aside.

Grease and flour 9 x 13 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 for 6 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, then refrigerate for about 30 minutes to set caramel layer. Cut into 36 bars.