1 (14 oz.) bag Kraft caramels
1 (5 fl. oz.) can evaporated milk, divided
1 (2 layer) German chocolate cake mix with pudding
1/2 c. butter, melted
1 c. semi-sweet chocolate chips
1 1/2 c. chopped walnuts, divided

Preheat oven to 350 degrees. In medium saucepan, melt caramels with 1/3 cup milk over low heat, stirring until smooth. Set aside. In large bowl, mix together remaining milk, cake mix and butter. Press half of cake mixture onto bottom of ungreased 13 x 9 inch baking pan. Bake 8 minutes.

Sprinkle chocolate chips and 1 cup walnuts over crust; top with caramel mixture, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture; press gently into caramel mixture. Sprinkle with remaining walnuts. Bake 16 to 18 minutes. Cool. Cut into bars. 2 dozen. Prep time: 25 minutes. Cooking time: 18 minutes.

MICROWAVE TIP: Microwave caramels with milk in 2 quart bowl on high 3 to 4 minutes or until sauce is smooth, stirring every 2 minutes. VARIATION: Substitute chocolate cake mix for German chocolate cake mix.