1 (14 oz.) pkg. light caramels
1 can evaporated milk
1 pkg. Pillsbury German chocolate cake mix
3/4 c. butter, melted
1 c. chopped walnuts
1 (6 oz.) semisweet chocolate pieces

In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stir constantly until caramels are melted. Set aside.

Grease and flour 13 x 9 pan. In large mixing bowl, combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. Stir by hand until dough holds.

Press 1/2 of dough into prepared cake pan; reserve remainder for topping. Bake bottom for 6 minutes.

Sprinkle chocolate pieces over baked crust. Spread caramel mixture over pieces. Crumble reserved dough by hand over caramel mixture. Bake for 15 to 18 minutes. Cool slightly and refrigerate at least 1/2 hour to set caramel. Think of me when you enjoy them.