50 caramels, 14 oz. pkg.
1/2 c. evaporated milk
1 pkg. German chocolate cake mix
1/2 c. butter or marg., melted
1/3 c. evaporated milk
1 c. chopped nuts
1 c. chocolate chips

In heavy saucepan, melt caramels and 1/2 cup evaporated milk. Set aside. Grease and flour 9 x 13 inch pan. In bowl combine dry cake mix, melted butter, 1/3 cup evaporated milk and nuts. Stir until dough holds together. Press 3/4 of dough into pan.

Bake at 350 degrees for 6 minutes. Sprinkle chips over crust. Spread caramel mixture over chips. Crumble remaining dough over top of caramels. Bake 15 to 18 minutes longer. Cool slightly, then refrigerate 30 minutes. Cut into 36 bars. Keeps well in cool place or refrigerator.