1 box chocolate cake mix
8 oz. chocolate chips
8 oz. walnuts (big pieces)
1/2 stick butter
1 can Eagle Brand milk
8 oz. caramels
11 5/8 x 9 3/8 x 2 1/2 inch aluminum roasting pan (disposable - okay)

Prepare mix according to box directions. Pour 1/2 batter into greased and floured pan. Bake 15 to 20 minutes. Test with fork. Remove from oven. Cool on wire rack while preparing filling.

Melt caramels, milk, butter until bubbly. Stir in nuts. Pour over cake. Spread with spatula to corners. Sprinkle chocolate chips on top. Pour remaining batter on top and bake 25 to 30 minutes until done. Cool on wire rack. Sprinkle with powdered sugar. Cut in squares next day.