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

In top of double boiler combine caramels and 1/3 cup evaporated milk, cook over hot water stirring constantly, until caramels are melted. Set aside, grease and flour 13 x 9 inch pan. In large mixing bowl combine dry cake mix, butter, 1/3 cup milk and melt.

By hand, stir until dough holds together. Press 1/2 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 chips.

Crumble reserved dough over caramel mixture. Return to oven and bake 15 to 18 minutes. Cool slightly - refrigerate about 30 minutes to set caramel layer. Cut into bars.