14 oz. bag caramels
2/3 c. evaporated milk, divided
18 1/2 oz. pkg. chocolate cake mix
3/4 c. melted butter
6 oz. chocolate chips
1/2 c. chopped nuts

Combine caramels and 1/2 cup milk in top of double boiler. Cover and cook over boiling water, stirring occasionally until caramels are melted; keep warm.

Combine cake mix, butter and remaining evaporated milk in mixing bowl. Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally. Spread half the batter in greased 13 x 9 inch pan. Bake at 350 degrees for 6-8 minutes; cool.

Spread warm caramel mixture over cooked cake; sprinkle with chocolate chips. Stir nuts into remaining batter then drop by teaspoonfuls onto chocolate chips, spreading evenly as possible with spoon. Bake at 350 degrees for about 20 minutes more. Cut while warm.

Makes 24 bars.