1 (14 oz.) bag Kraft caramels
2/3 c. (5 1/3 oz. can) evaporated milk
1 German chocolate cake mix with pudding
1/2 c. butter, melted
1 1/2 c. walnuts, chopped
1 (6 oz.) pkg. semisweet chocolate pieces

Melt caramels with 1/3 cup milk over low heat stirring until smooth. Combine remaining milk, cake mix and butter. Mix well. Press half of cake mixture into bottom of greased 9 x 13 pan. Bake at 350 degrees for 6 minutes.

Sprinkle 1 cup walnuts and chocolate pieces over crust. Top with caramel mixture spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture. Press gently into caramel mixture. Sprinkle with remaining walnuts. Bake at 350 degrees for 20 minutes. Cool slightly.

Refrigerate. Cut into bars to serve. Keep bars in refrigerator after cutting into bars.