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

In heavy sauce pan, combine caramels and 1/3 cup evaporated milk. Cook over low heat stirring constantly until caramels are melted. Set aside, then grease and flour 13x9 pan. In large mixing bowl, combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. By hand, stir until dough holds together. Press 1/2 of dough into prepared pan; reserve remaining dough for topping. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture over chocolate pieces. Crumble reserved dough over caramel mixture. Return to oven 15 to 18 minutes. Cool slightly; refrigerate 30 minutes to set caramel layer. Cut into bars. Makes 36 bars.