24 caramels (7 oz.)
5 1/3 oz. (2/3 c.) evaporated milk
1 (2 layer) chocolate cake mix
1 c. walnuts, chopped
6 tbsp. butter
1/2 c. chocolate chips

In double boiler, cook caramels with 2 tablespoons evaporated milk. In bowl, combine cake mix with rest of milk, nuts and butter. Mix well. Spread half of mixture in greased, 9 x 13-inch pan.

Bake at 350 degrees for 10 minutes. Sprinkle chocolate chips over crust and drizzle caramel on top. Drop remaining cake mixture over all. Bake at 350 degrees for 20 minutes. Cut while warm and let cool in pan. Makes 36 bars.