1 bag caramels (14 oz.)
2/3 c. evaporated milk
1 German chocolate cake mix (18 1/2 oz. pkg.)
1 (6 oz.) semi-sweet chocolate chips
3/4 c. softened butter
1 c. chopped nuts

Combine caramels and 1/3 cup evaporated milk in top of double boiler. Cook stirring constantly until caramels are melted. Remove double boiler from heat.

Combine cake mix and remaining milk and butter. Mix until dough holds together. Stir in nuts. Press half of cake mixture into a greased 13x9x2 baking pan. Bake at 350 degrees for 6 minutes.

Sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips spreading evenly. Crumble remaining cake mixture over caramel mixture. Return to oven and bake for 20 to 25 minutes. Cool and cut into small bars.