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

Melt caramels and 1/3 cup evaporated milk over low heat, stirring constantly. Set aside. Grease and flour 9x13 inch pan.

In large mixing bowl, mix by hand cake mix, melted butter, 1/3 cup evaporated milk and nuts. Press half of dough in pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over baked layer. Spread caramel mixture over chips. Crumble remaining dough over caramel mixture. Bake 15-18 minutes. Cool slightly. Refrigerate 30 minutes to set caramels. Cut into squares.