50 caramels (about 15 oz. pkg.)
2/3 c. evaporated milk, divided
1 pkg. German chocolate cake mix, dry
3/4 c. melted butter
1 c. chopped nuts (optional)
1 c. chocolate chips

Melt caramels and 1/3 cup evaporated milk. Set aside. Combine dry cake mix, 3/4 cup melted butter and 1/3 cup evaporated milk in bowl. Press half of this dough into greased, floured 9x13 inch pan. Bake 6 minutes at 350 degrees.

Sprinkle with chips and nuts, if desired. Spread caramel mixture on top of dough. Crumble remainder of dough, sprinkle on top. Bake 15-18 minutes at 350 degrees. Cool. Refrigerate 30 minutes to set caramel. Cut into squares and enjoy!