1 (14 oz.) bag Kraft Caramels
1 (5 fl. oz.) can evaporated milk, divided
1 (2 layer) German chocolate cake mix with pudding
1/2 c. butter, melted
1 c. Baker's real semi-sweet chocolate chips
1 1/2 c. chopped walnuts, divided

Preheat oven to 350 degrees. In medium saucepan, melt caramels with 1/3 cup milk over low heat, stirring until smooth. Set aside.

In large bowl, mix together remaining milk, cake mix and butter. Press half of cake mixture onto bottom of ungreased 13x9 inch baking pan. Bake 8 minutes.

Sprinkle chocolate pieces and 1 cup walnuts over crust; top with caramel mixture, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture, press gently into caramel mixture. Sprinkle with remaining walnuts. Bake 16 to 18 minutes. Cool. Cut into bars. Yield: 2 dozen.

Microwave Tip: Microwave caramels with milk in 2 quart bowl on HIGH 3 to 4 minutes or until sauce is smooth, stirring every 2 minutes.