14 oz. light caramels
1/3 c. evaporated milk
1 (18 1/2 oz.) box lemon chocolate cake mix
1/4 c. butter, melted
1/3 c. evaporated milk
1 c. chopped walnuts
1 c. semi sweet or milk chocolate pieces

Preheat oven to 350 degrees. Combine caramels and 1/3 cup milk and melt in a double boiler; set aside.

Grease and flour a 9"x13" pan. In a large bowl combine cake mix, melted butter, 1/3 cup milk and nuts. Press half of this mixture into bottom of pan. Bake for 8 minutes. Remove from oven.

Immediately, sprinkle chocolate pieces on top. Next, spread caramel mixture over chocolate pieces. Crumble remaining cake mixture over caramel layer. Return to oven and bake for 20 minutes. Cool slightly and refrigerate for 1 hour. Cut into bars. These may be frozen.