About 50 or 14 oz. pkg. light caramels
1/3 c. evaporated milk
1 pkg. Pillsbury German Chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1 c. chopped nuts
1 c. (6 oz. pkg.) semi-sweet chocolate pieces

In heavy saucepan combine caramels, 1/3 evaporated milk. Cook over low heat, stirring constantly until caramels are melted. Set aside.

Grease and flour 9x13 pan. In large bowl combine dry cake mix, butter, 1/2 cup evaporated milk and nuts. By hand stir until dough holds together. Press 1/2 of dough into pan. Reserve remaining dough for topping. Bake at 350 for 6 minutes.

Sprinkle chocolate chips over crust, spread caramel mixture over chocolate chips. Crumble remaining dough over caramel mixture. Bake for 15 to 18 minutes more.