14 oz. caramels (light or dark)
1/3 c. evaporated milk
3/4 c. butter
1/2 c. evaporated milk (additional)
15 oz. pkg. German chocolate cake mix
1 c. chopped nuts
6 oz. chocolate chips

In a saucepan, melt caramels and 1/3 cup evaporated milk; set aside. In a separate saucepan, melt butter and 1/2 cup evaporated milk; set aside. Mix dry cake mix and nuts together. Add to butter mixture. Press half of this dough into bottom of a greased 9 x 13 pan.

Bake in a 350°F oven for 8 minutes. Remove from oven and sprinkle chocolate chips on hot crust. Drizzle caramel mixture over crust. Press on remaining cake dough.

Bake in a 350°F oven for 18 minutes. Cool slightly. Refrigerate for 1 hour. Cut into 24 squares. (Tastes better if kept refrigerated.)