1 (14 oz.) bag caramels (48 caramels)
1 (5 oz.) can evaporated milk
1 (18.25 oz.) pkg. Betty Crocker Supermoist German chocolate cake mix
1/2 c. butter, melted
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 c. chopped walnuts

Melt caramels with 1/2 cup evaporated milk over low heat, stirring until smooth. Combine remaining (1/4 cup) evaporated milk, cake mix and butter; mix well. Press half of cake mixture onto bottom of ungreased 9x13 inch baking pan. Bake at 350 degrees for 6 minutes.

Sprinkle chocolate pieces and 1/4 cup walnuts over crust; drizzle with caramel mixture. Top with teaspoonfuls of remaining cake mixture; press gently into caramel mixture. Sprinkle with remaining walnuts. Bake at 350 degrees for 18 to 20 minutes. Cool slightly. Cut into bars.