1 pkg. Betty Crocker Supermoist German Chocolate Cake mix
1/2 c. butter, melted
1 egg
1/2 c. butter
1/2 c. evaporated milk
1 pkg. (14 oz.) Kraft caramels
1/2 c. chopped nuts

Heat oven at 350. Mix cake mix (dry), softened butter and egg until crumbly. Reserve 1 1/2 cups. Press remaining crumbly mixture in ungreased rectangular pan 13x9x2 inch. Bake until crust appears dry, 10 to 12 minutes.

Heat butter, milk and caramels over low heat, stirring 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. Refrigerate until caramel mixture becomes firm, about 1 hour. Cut into bars.