14 oz. light caramels (about 50)
1/3 c. evaporated milk

BASE:

1 pkg. German chocolate cake mix
3/4 c. butter
1/3 c. evaporated milk
1 c. chopped nuts
1 c. chocolate chips

Combine caramels and milk in heavy saucepan. Cook over low heat, stirring constantly, until caramels are melted. Set aside. Grease 9 x 13 inch pan. Combine dry cake mix, butter, nuts, and evaporated milk with pastry blender. Press half of dough into pan, reserving rest for top. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips over baked base and spread caramel mixture over them. Dot top with reserved dough. Bake 15-18 minutes more; cool slightly. Refrigerate about 30 minutes to set caramel layer. Cut into 36 bars.