50 (14 oz.) light caramel candies
1/3 c. evaporated milk
1 box German chocolate cake mix
3/4 c. butter, melted
1 c. chopped nuts

Combine caramels and milk in heavy saucepan. Cook over low heat, stirring constantly until caramels are melted. Set aside.

Grease and flour 9 x 13 inch baking pan. In large bowl combine cake mix, butter, milk and nuts. Stir by hand until dough holds together. Press 1/2 of dough into the prepared pan. Reserve remaining dough for topping. Bake at 350 degrees for 6 minutes. Sprinkle over this crust 1 cup chocolate chips. Spread the caramel over the chocolate chips. Crumble the remaining dough over the caramel layer. Return to oven and bake for 15-18 minutes. Cool slightly and refrigerate to set the caramel. Cut into pieces.