14 oz. pkg. (about 50) light caramels
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1 c. chopped nuts
6 oz. pkg. chocolate chips

Combine in bowl all ingredients except first two and chocolate chips. Stir until dough holds together. Press 1/2 of dough into 9 x 13 inch greased and floured pan; reserve remaining dough. Meanwhile, combine in heavy saucepan first two ingredients. Cook over low heat, stirring constantly, until caramels are melted. Sprinkle chocolate pieces over baked crust; spread caramel mixture over all. Crumble reserved dough over caramel mixture. Bake 15 to 20 minutes. Cool.