14 oz. light caramel squares, (Kraft)
2/3 c. evaporated milk
1 pkg. German chocolate dry cake mix
3/4 c. melted butter
1 c. chopped walnuts
1 c. semi-sweet chocolate chips

Melt caramels and 1/3 cup milk. Set aside. Grease 13 x 9-inch pan. Combine mix, butter, 1/3 cup milk and nuts. Stir by hand. Press 1/2 of mixture into pan.

Bake at 350°F for 6 minutes. Sprinkle chips over crust. Pour caramel over, then pour rest of the mixture in.

Bake at 350°F for 15 to 18 minutes. Cool. Refrigerate for 30 minutes.