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

In heavy saucepan mix caramels and evaporated milk. Cook over low heat, stirring constantly until caramels are melted. Set aside.

In large bowl combine dry cake mix, evaporated milk, butter and nuts. By hand stir until dough holds together. Press 1/2 of dough into 9 x 11 inch metal pan. Reserve rest of dough for topping. Bake at 350 degrees for 10 minutes. Sprinkle chocolate chips over hot batter. Spread caramel mixture over chocolate chips. Crumble rest of dough over caramels, return to oven and bake 15-18 minutes. Cool slightly, refrigerate 30 minutes to set caramel layer. Cut in 36 squares.