1 (14 oz.) pkg. vanilla caramels
1/3 c. evaporated milk
1 (2 layer) German chocolate cake mix
3/4 c. softened butter
1/3 c. more evaporated milk
1 (6 oz.) pkg. (1 c.) semi-sweet chocolate pieces
1 c. nuts
1/2 c. more semi-sweet chocolate pieces (opt.)

Melt caramels with 1/3 cup evaporated milk in a medium saucepan. Set aside. Combine cake mix, butter and 1/3 cup evaporated milk. Press half of mixture into an ungreased 13"x9"x2" baking pan. Bake in a 350 degrees for 6 minutes. Sprinkle baked mixture with 1 cup chocolate pieces and nuts. Pour caramel mixture over nuts and chocolate. Spoon remaining cake mixture over caramel. Return to oven. Continue baking for 20 to 25 minutes or until set. Cool. If desired, melt remaining chocolate; drizzle over bars. Makes 36.