1 (14 oz.) bag caramels
2/3 c. evaporated milk, divided
1 (18 1/2 oz.) pkg. reg. German chocolate cake mix
3/4 c. butter, softened
1 c. chopped nuts
1 (6 oz.) pkg. semi sweet chocolate chips

Combine caramels and 1/3 cup evaporated milk in top of a double boiler; cook, stirring constantly, until caramels are completely melted. Remove double boiler from heat.

Combine cake mix, remaining 1/3 cup evaporated milk and butter, mix with mixer until dough holds together. Stir in nuts. Press half of cake mixture into a greased 13"x9"x2" pan. Bake at 350 degrees for 6 minutes.

Sprinkle chocolate chips over the crust. Pour caramel mixture over chocolate chips and spread evenly. Crumble the rest of the cake over the caramel. Return to oven and bake 15 to 18 minutes. Cool. Chill 30 minutes before cutting into small bars.