1 (14 oz.) bag light caramels (about 50)
1 pkg. German chocolate cake mix
1 c. semi-sweet chocolate chips (6 oz.)
2/3 c. evaporated milk
3/4 c. butter, melted
1 c. chopped nuts

In double boiler, combine caramels and 1/3 cup milk. Cook over hot water, stirring constantly until melted. Set aside. Then combine the dry cake mix, butter, remaining 1/3 cup milk and nuts. By hand, stir until dough holds together. Press 1/2 dough into greased 9 x 13 inch pan.

Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over hot layer. Spread caramel mixture over chocolate pieces. Crumble remaining dough over caramel. Return to oven 15 to 18 minutes. Cool slightly and refrigerate 30 minutes to set. When cool, cut into squares.