1 pkg. Kraft light caramels (50 caramels)
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. butter, melted
1/3 c. more evaporated milk
1 c. nuts, chopped
1 c. chocolate chips

In heavy saucepan combine caramels and 1/3 cup milk. Cook over low heat, stirring constantly, until caramels are melted. Set aside. Grease and flour a 9 x 13 inch pan. Mix dry cake mix, butter, 1/3 cup milk, milk and nuts until dough holds together. Press 1/2 the dough in prepared pan. Bake at 350 degrees for 6 minutes. Remove from oven and sprinkle chocolate chips over top and spread caramel mixture over chocolate chips. Crumble remaining cake dough over top. Bake at 350 degrees for 15 to 18 minutes. Cool and refrigerate to set caramel. Cut into bars.