1 German chocolate cake mix
1/2 c. butter, softened
1 egg
1/2 c. butter
1/2 c. evaporated milk
1 pkg. (14 oz.) caramels
1/2 c. chopped nuts (optional)

Mix dry cake mix, softened butter and egg until crumbly. Reserve 1 1/2 cups. Press remaining crumbly mixture in ungreased rectangular pan, 13x9x2. Bake, 350 degrees, until crust appears dry, 10 to 12 minutes. Cool for 10 minutes.

Heat butter, milk and caramels over low heat. Stir occasionally until caramels are melted. Pour over crust.

Sprinkle with nuts and reserved crumbly mixture. Bake until crumbly mixture appears dry and begins to brown, 25 to 30 minutes. Cool 1 hour in refrigerator and cut. Can drizzle with chocolate frosting (optional).