1 (14 oz.) bag caramels
1/3 c. evaporated milk
1 (18 1/2 oz.) box Swiss chocolate cake mix
1/3 c. evaporated milk
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 c. chopped walnuts
3/4 c. melted butter

Combine caramels and 1/3 cup evaporated milk in top of double boiler. Cover and place over boiling water until melted, stirring occasionally. Keep warm.

Combine cake mix, 1/3 cup evaporated milk and butter in bowl. Beat until smooth, using electric mixer at medium speed. Mixture will be thick. Spread 1/2 mixture in greased 13 x 9 x 2 pan.

Bake in 350°F oven for 6 minutes. Remove from oven and cool on rack 2 minutes.

Spread hot caramel mixture carefully over baked layer. Sprinkle with chocolate pieces. Stir 1/2 cup of the walnuts into remaining cake batter; drop by spoonfuls over all. Sprinkle with remaining 1/2 cup walnuts.

Bake in 350°F oven for 18 minutes or until top springs back when touched. Cool in pan on rack. Cut into 3 1/4 x 1 1/8 bars.