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

Preheat oven to 350 degrees. Combine first 2 ingredients in pan and stir over low heat until caramels are melted. Keep warm. Combine remaining ingredients except chocolate chips. Stir until mixture is mixed and somewhat stiff. Press 1/2 of dough into 9 x 13 pan.

Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over crust and spread caramel mixture over that. Crumble rest of dough over all and bake 15 to 20 minutes more. Cool.