50 light caramels (14 oz. pkg.)
1/3 c. evaporated milk
1 box Pillsbury German chocolate cake mix
3/4 c. melted butter
1/3 c. evaporated milk
1 c. chocolate chips

Melt caramels and 1/3 cup evaporated milk over low heat. Stir, set aside. Grease and flour 9x13 inch cake pan.

In large bowl, combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. Stir by hand until dough rolls together, press half of dough into pan. Reserve the rest. Bake 6 minutes at 350 degrees.

Sprinkle chocolate chips on hot crust, spread caramel mixture over chocolate chips. Crumble reserved dough on top. Return to oven, bake 15-18 minutes. Cool slightly. Refrigerate for 30 minutes to set caramel layer. Do not substitute brands of cake mix.