1 (12 oz.) pkg. light caramels
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
1/3 c. evaporated milk
3/4 c. melted butter
1 c. chopped nuts
1 c. chocolate chips

Preheat oven to 350 degrees. In a small saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat until melted. Stir by hand cake mix, evaporated milk, melted butter and nuts until well blended. Press half of cake mixture in a 9x13 inch pan. Bake for 6 minutes.

Remove from oven and sprinkle with chocolate chips. Spread caramel mixture over chocolate chips. Crumble remaining cake mixture on top. Return to oven for 15-18 minutes. Cool slightly before cutting. Refrigerate for 30 minutes if you desire the caramel set.