50 light caramels (14 oz. pkg.)
2/3 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. melted butter
1 c. nuts, chopped
1 c. chocolate chips

Grease and flour 9 x 13 inch pan. In double boiler, melt caramels and 1/3 cup evaporated milk; stir until caramels are melted. Combine dry cake mix, butter, 1/3 cup evaporated milk, and nuts. Stir by hand until it holds together. Press half of dough into pan; reserve remaining dough for topping. Bake for 6 minutes at 350 degrees. Sprinkle chocolate chips over baked crust. Spread caramel over chocolate pieces. Crumble reserved dough over mixture. Return to oven and bake 15 to 18 minutes. Cool slightly and refrigerate 30 minutes to set caramel layer. Cut into bars.