50 light caramels (1 bag)
1/3 c. evaporated milk
1 box German chocolate cake mix
1/3 c. evaporated milk
1 c. chopped nuts
6 oz. chocolate chips
3/4 c. melted butter

Melt caramels and 1/3 cup evaporated milk together. Combine cake mix, butter, milk and nuts. Press half of mixture in a 9 x 13-inch greased and floured pan.

Bake at 350°F for 6 minutes. Sprinkle on chocolate chips and pour on caramel and milk mixture. Sprinkle remainder of cake mixture on top.

Bake 15 to 18 minutes. Cool and refrigerate 30 minutes before slicing.