1 pkg. Kraft caramels (14-15 oz.)
1 (5 oz.) can evaporated milk
1 pkg. chocolate cake mix
2/3 c. melted butter
3/4 c. chopped nuts, optional
6 oz. pkg. milk chocolate chips

Melt caramels with 1/4 cup evaporated milk in saucepan (or microwave). Keep warm. Mix cake mix, butter, remaining milk and nuts. Spread 1/2 of dough in greased 13 x 9 inch pan. Bake 6 minutes.

Sprinkle chocolate chips over baked layer. Drizzle caramel mix over chips. Drop remaining dough by teaspoons onto caramel layer; spread evenly. Bake until cake is slightly dry to touch (15-20 minutes). Cool. Refrigerate until firm. Cut and serve.