1 pkg. caramels (14 oz.)
3/4 c. butter, melted
1/2 c. evaporated milk
1 1/2 c. peanuts (dry roasted, no salt)
1/3 c. evaporated milk
1 pkg. chocolate chips (12 oz.)
1 German chocolate cake mix

Mix caramels with 1/2 cup evaporated milk, melt over low heat. Grease and flour 9x13 inch pan.

Combine cake mix, melted butter, 1/3 cup evaporated milk (will be thick). Press half of mixture in pan. Bake in a preheated 350°F oven for 8 minutes.

Remove from oven, spread caramel over crust, sprinkle with peanuts and chocolate chips. Spread remaining cake mix batter by teaspoonfuls over top. Return to oven and bake for 20 minutes at 350°F. Cut into squares.

Makes 24.