1 bag caramels
2/3 c. evaporated milk
1 box German chocolate cake mix
1 c. chopped nuts
3/4 c. butter (melt before measuring)
1 c. chocolate chips

In saucepan combine 1/3 cup evaporated milk and caramels. Cook over low heat (stirring constantly) until melted. Set aside. Grease and flour 13 x 9 pan. Combine cake mix, butter, 1/3 cup evaporated milk and nuts. By hand stir until dough holds together. Press 1/2 of dough in pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over baked crust and spread caramel mixture over chips. Crumble reserved dough over caramel layer. Return to oven and bake 15 to 18 minutes. Cool slightly refrigerate 30 minutes to set caramel layer before cutting.