1 (14 oz.) pkg. light caramels
1/3 c. evaporated milk
1 pkg. Pillsbury German chocolate cake mix
3/4 c. melted butter
1/3 c. evaporated milk
1 c. nuts
1 c. semi-sweet chocolate chips (6 oz.)

In heavy saucepan, combine caramels and 1/3 cup milk. Cook over low heat, stirring constantly until caramels are melted. Set aside. Grease and flour 13 x 9 inch pan.

Mix dry cake mix, butter, 1/3 cup milk and nuts by hand, stir until dough holds together. Press 1/2 of dough into greased pan. Bake at 350 degrees for 6 minutes. Spread caramel mixture, then sprinkle chocolate chips over baked crust. Crumble left over dough over caramel and chocolate chip layer. Return to oven and bake 15-18 minutes. Cool slightly, refrigerate about 30 minutes to set caramels.