1 pkg. Betty Crocker Super Moist German Chocolate cake mix
1/2 c. butter, softened
1 egg
1/2 c. butter
1/2 c. evaporated milk
1 (14 oz.) pkg. caramels
1/2 c. nuts, chopped

Combine cake mix, softened butter, and egg until crumbly; reserve 1 1/2 cups. Press remaining crumbly mixture in ungreased 13x9x2 pan. Bake at 350 degrees until crust appears dry, 10-12 minutes. Cool 10 minutes.

Heat butter, milk, and caramels over low heat, stirring occasionally, until caramels are melted. Pour over crust. Sprinkle with nuts and reserved crumbly mixture. Bake until crumbly mixture appears and begins to brown, 25-30 minutes, then cool. Drizzle with Glaze.

GLAZE:

Mix 1/2 cup Betty Crocker Deluxe Chocolate Ready-to-Spread Frosting and 3-4 teaspoons water, 1 teaspoon at a time, until of desired consistency. Loosen edges with spatula; refrigerate until firm, 1 hour. Cut into bars 2 x 1 1/2 inches. Yield: 36 bars.