14 oz. caramels, unwrapped
2/3 c. evaporated milk
1 German chocolate cake mix
3/4 c. butter, melted
1 c. chopped nuts
1 c. (6 oz.) semi-sweet chocolate bits

Combine caramels and 1/3 cup evaporated milk. Melt in microwave or use a double boiler. Set aside. Grease and lightly flour a 9x13 inch baking pan.

In large mixing bowl, combine cake mix, butter, 1/3 cup evaporated milk and nuts. Stir by hand until dough holds together. Press half of dough into pan. (Reserve remaining dough for topping.) Bake at 350 degrees for 6 minutes. Remove from oven.

Sprinkle chocolate bits over baked crust. Spread caramel mixture over chocolate pieces. Crumble reserved dough over caramel mixture. Return to oven and bake for 15-18 minutes. Refrigerate at least 2 hours to set chocolate and caramels before cutting into squares. VERY RICH, CUT IN SMALL PIECES.