1 pkg. German chocolate cake mix
1/2 c. butter, softened
1 egg
1/2 c. butter
1/2 c. evaporated milk
1 (14 oz.) pkg. Kraft caramels
1/2 nuts, chopped
Glaze

Heat oven to 350 degrees. Mix cake mix (dry), softened butter and egg until crumbly; reserve 1 1/2 cups. Press remaining crumbly mixture in an ungreased 13 x 9 inch pan. Bake until crust appears dry, 10 to 12 minutes; cool 10 minutes. Heat butter, milk and caramels over low heat, stirring occasionally until caramels are melted. Pour over crust, sprinkle with nuts and reserved crumbly mixture. Bake until crumbly mixture appears dry and begins to brown, 25 to 30 minutes. Cool, drizzle with glaze. Loose edges of bars with spatula, refrigerate until caramel mixture becomes firm, about 1 hour. Cut into bars.

GLAZE:

1/2 c. Creamy Deluxe Chocolate Ready to Spread Frosting
3 to 4 tsp. water (1 tsp. water at a time until desired consistency)

Mix frosting and water (or make your own).