1 (14 oz.) pkg. light caramels
1/3 c. evaporated milk
1 (17 oz.) German chocolate cake mix
3/4 c. melted butter
1 c. chopped nuts
1 (6 oz.) semi-sweet chocolate pieces

Combine caramels and 1/3 cup evaporated milk in microwave or double boiler. Stir often. Melt caramels and set aside.

Mix together cake mix, melted butter, 1/3 cup evaporated milk, chopped nuts. Stir by hand until dough holds together. Press half dough into greased 9x13 pan. Bake 6 minutes at 350 degrees, then sprinkle with chocolate pieces.

Spread caramel mixture over chocolate pieces. Crumb the remaining half of dough on top. Bake 15-18 minutes longer. Cool slightly. Refrigerate about 30 minutes to set caramel layer. Cut into bars. I like to keep them in refrigerator. They freeze well also. Makes 36 bars.