14 oz. pkg. (about 50) light caramels
3/4 c. melted butter
1 c. chopped nuts
6 oz. semi-sweet chocolate bits
1/2 c. evaporated milk
1 German chocolate cake mix
Another 1/2 c. evaporated milk

Combine caramels and 1/2 cup milk in pan, stir over low heat until melted. Set aside.

Combine cake mix, butter, milk and nuts. Press half of mixture into greased and floured 8x13 inch pan. Bake at 350 degrees for 6 minutes.

Sprinkle chocolate bits over top of baked mixture, spread caramel mixture over chocolate crumble, reserved half a dough over caramel. Bake 15 to 18 minutes. Cool slightly, refrigerate 30 minutes to set caramels. Cut in squares.