1 pkg. Betty Crocker Super Moist German chocolate cake mix
1/2 c. butter, softened
1 egg

Oven 350 degrees.

Mix dry cake mix, butter and egg until crumbly; reserve 1 1/2 cups. Press remaining crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Bake until crust appears dry, 10 to 12 minutes; cool 10 minutes.

Heat next three ingredients over low heat, stirring occasionally, until caramels are melted:

1/2 c. butter
1/2 c. evaporated milk
1 (14 oz.) pkg. caramels

Pour over crust; sprinkle with nuts and reserved crumbly mixture. Bake until crumbly mixture appears dry and begins to brown, 25 to 30 minutes; cool.

Drizzle with glaze (recipe below). Loosen edges of bars with spatula; refrigerate until caramel mixture becomes firm, about 1 hour. cut into bars, 2 x 1 1/2 inches. 36 bars.

GLAZE:

Mix:

1/2 c. Betty Crocker Creamy Deluxe chocolate ready-to-spread frosting
3 to 4 tsp. water, 1 tsp. at a time

Mix until of desired consistency.

I think these are best eaten when still warm.