2/3 c. evaporated milk, divided
1 (14 oz.) bag caramels (take out dark ones)
1 (18 1/2 oz.) pkg. regular German chocolate cake mix
3/4 c. butter, soft
1 (6 oz.) pkg. semi-sweet chocolate chips
1 c. nuts, chopped

Combine caramels and 1/3 cup evaporated milk in double boiler. Cook and stir until completely melted. Remove from heat. Combine cake mix, remaining 1/3 cup milk and butter, beat with electric mixer until dough holds together. Stir in nuts. Press half of cake mixture into a well greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 6 minutes.

Sprinkle chocolate chips over crust. Pour caramel mixture over chips, spreading evenly. Crumble remaining cake mixture over caramel mixture. Return to oven and bake 15 to 18 minutes. Cool. Chill 30 minutes and cut into small bars. You can keep these in refrigerator to stay chewy.

Makes about 5 dozen.

I made these for my bridge ladies and they left me ONE!