1 pkg. (14 oz.) caramels
2/3 c. evaporated milk
3/4 c. butter, softened
1 pkg. (17 oz.) German chocolate cake mix
1 c. chocolate chips
1 c. chopped nuts

Melt caramels in 1/3 cup evaporated milk in top of double boiler. Grease and flour a 9 x 13 inch baking dish. Mix butter, remaining 1/3 cup evaporated milk and dry cake mix by hand until it holds together. Turn half of the batter into prepared baking dish. Mash out with hand.

Bake at 350 degrees for 6 minutes. Remove from oven, sprinkle with chocolate chips and nuts. Spoon in caramel mixture evenly. Add remaining cake batter. You will have to pat it out with your fingers. It's hard to get it mashed out to cover. Bake at 350 degrees for 15 to 18 minutes. Cool slightly. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.