1 pkg. (14 oz.) caramels
1 can (5 oz.) evaporated milk
1 pkg. German chocolate cake mix
2/3 c. butter
3/4 c. chopped walnuts or pecans
1 pkg. (6 oz.) semi sweet chocolate chips

Heat oven to 350 degrees. Heat caramels and 1/4 cup of evaporated milk in saucepan, medium heat until melted and mixture is smooth. Mix dry cake mix, butter, remaining milk and pecans. Spread 1/2 of the dough (1 1/2 cups) in ungreased rectangular 13 x 9 x 2 pan. Bake 6 minutes, remove from oven. Sprinkle chocolate chips over baked layer, drizzle warm caramel mixture over chocolate chips. Drop remaining dough by spoonfuls onto caramel layer. Bake 15 to 20 minutes longer cool completely, refrigerate to firm. Cut into 2 1/4 x 1 inch bars. 48 bars.