1 box German chocolate cake mix
1 lb. Kraft caramels
2/3 c. (1 sm. can) evaporated milk
1/2 c. melted butter
1 c. coarsely chopped nuts
6 oz. pkg. (1 c.) chocolate chips

Melt 1/3 cup milk and caramels in a sauce pan. In a mixing bowl, add rest of milk to the cake mix and butter. Mix well. Put half of batter into greased 9 x 13 inch pan. Bake 6 minutes at 350 degrees. Remove from oven. Sprinkle 1/2 cup of nuts and chocolate chips over baked crust. Spoon caramel sauce over chocolate chips. Next spread other half of cake batter over caramel. Sprinkle rest of nuts on top. Bake 20 minutes. Cool. Refrigerate so cookies cut easier.