50 light caramels (14 oz.) pkg.
1/3 c. evaporated milk
1 pkg. Pillsbury German chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1 c. chopped nuts
1 c. semi-sweet chocolate chips

In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly until caramels are melted. Set aside. Grease 13 x 9 inch pan. In large mixing bowl, combine dry cake mix, butter, 1/3 cup evaporated milk and nuts by hand, stir until dough holds together. Press 1/4 dough into prepared pan. Reserve remaining for topping.

Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture over chips - crumble reserve dough over caramel and return to oven. Bake 15-18 minutes. Cool slightly and refrigerate 30 minutes to set caramel layer. Cut into 36 bars.