14 oz. pkg. caramels
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. butter, melted
2/3 c. evaporated milk (1/3 c. is half of a 5.33 fl. oz. can)
1 c. chopped nuts (optional)
6 oz. pkg. (1 c.) chocolate chips

Preheat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In top of double boiler, melt caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted. Combine in large bowl cake mix, melted butter, 1/3 cup evaporated milk and nuts. Stir until dough holds together. Press 1/2 dough into pan. Reserve remaining dough for top. Bake 6 minutes.

Sprinkle chocolate chips over baked crust. Spread caramel mixture over all. Spread remaining dough over caramel mixture. Return to oven for 15 to 20 minutes. Cool before cutting. Makes about 3 dozen squares.