14 oz. caramels
2/3 c. evaporated milk
German chocolate cake mix
3/4 c. butter (softened)
1 c. chopped nuts
6 oz. pkg. semi-sweet chocolate pieces

Preheat oven to 350 degrees. Combine caramels and 1/3 cup evaporated milk in double boiler. Heat, stirring constantly until melted (microwave on high 4 minutes). Remove from heat and set aside.

In another bowl combine cake mix, 1/3 cup evaporated milk and butter; beat with mixer until mixture holds together. Stir in nuts. Press 1/2 of this mixture into 9x13 greased and floured pan. Bake 6 minutes.

Take out of oven. Sprinkle chocolate chips over crust and cover evenly with caramel mixture. Crumble remaining cake mixture on top. Bake for 15-18 minutes. Refrigerate. When cooled, cut into squares.