50 caramel candies (14 oz. pkg.)
1/3 c. evaporated milk

In top of double boiler, combine caramels and 1/3 cup evaporated milk.

1/3 c. evaporated milk
1 c. chopped nuts
1 pkg. German chocolate cake mix
1/2 c. butter (oleo), melted
6 oz. semi-sweet chocolate pieces

Generously grease and lightly flour a 9 x 13 inch baking pan. In a large mixing bowl, combine cake mix, butter, 1 cup chopped nuts and 1/3 cup evaporated milk. By hand, stir until dough holds together.

Press half the dough into prepared pan. Reserve remaining dough for topping. Bake at 350 degrees for 6 minutes. Sprinkle chocolate pieces over baked crust.

Spread caramel mixture over chocolate pieces. Crumble reserved dough over caramel mixture. Return to oven and bake 15 to 1 minutes. Cool slightly. Refrigerate to set caramel layer.