1 (14 oz.) bag Kraft caramels
1 (5 fl. oz.) can evaporated milk
1 (18.25 oz.) pkg. Betty Crocker German chocolate cake mix
1/2 c. melted butter
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. chopped walnuts

Melt caramels with 1/3 cup evaporated milk over low heat - stirring until smooth. Combine remaining evaporated milk, cake mix and butter; mix well. Press 1/2 of cake mixture into ungreased 13 x 9 inch baking pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips and 1/4 cup walnuts over crust; drizzle with caramel mixture. Top with teaspoonfuls of remaining cake mixture, press gently into caramel mixture. Sprinkle with remaining walnuts. Bake at 350 degrees for 18 minutes. Cool slightly. Chill. Cut into bars.