14 oz. pkg. light-colored caramels (about 50)
2/3 c. evaporated milk
18 1/2 oz. pkg. German or devil's food chocolate cake mix
12 tbsp. (1 1/2 sticks) butter, melted
1 c. chopped pecans or walnuts (about 4 oz.)
6 oz. pkg. chocolate chips

In a heavy, medium saucepan, combine caramels and 1/3 cup evaporated milk. Stir occasionally over low heat until melted. In mixing bowl with electric mixer, beat cake mix, butter and remaining 1/3 cup evaporated milk until dough is well mixed, about 1 minute; add nuts. Grease a 9 x 13 inch baking pan. Bake at 350 degrees for 10 minutes.

Remove from oven, pour melted caramel over and spread evenly. Sprinkle chocolate chips on caramel. Using fingers, pinch handfuls of cake mixture together and drop pieces over the top. Spread lightly with a spatula, to cover the top as evenly as possible. Don't be concerned if the caramel is not completely covered. Return to oven and bake 20 to 25 minutes longer. Top should be crusty, but cake will look underdone, it will firm up as it cools. Refrigerate until firm enough to cut into bars. May be refrigerated for 1 week. May be frozen. Serve cold or at room temperature.