14 oz. pkg. Kraft caramels
2/3 c. evaporated milk
1 box Pillsbury Plus German chocolate cake mix
3/4 c. melted butter
1 c. chopped nuts
1 c. chocolate chips

Put caramels in pan with 1/3 cup evaporated milk and cook slowly until caramels are melted, stirring occasionally. Grease and flour 9 x 13 inch pan. Combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Mix by hand until well blended. Spread about 2/3 of dough thinly into pan. Bake at 350 degrees for 6 minutes. Remove from oven and immediately sprinkle with chocolate chips. Spread caramel mixture over chocolate chips. Crumble balance of dough on top. Bake 18 minutes at 350 degrees. Cool well and cut into squares.