1 (14 oz.) pkg. light caramels
2/3 c. (6 oz. can) evaporated milk
1 pkg. German chocolate cake mix
3/4 stick melted butter
1 (6 oz.) pkg. semi sweet chocolate chips
3/4 c. chopped nuts

Melt caramels with 1/3 cup evaporated milk over low heat, stirring constantly until melted; set aside.

Grease and flour 9"x13" pan.

In bowl combine dry cake mix, melted butter, other 1/3 cup evaporated milk and nuts. Stir by hand until dough holds together. Press 1/2 dough into pan and bake at 350 degrees for 6 minutes. Remove from oven and sprinkle chocolate chips over hot cake, then spread caramel (melted) over chips. Use rest of dough to crumble over the caramel and chips. Return to oven for 15 to 18 minutes, cool, refrigerate 30 minutes, then cut.