60 light Kraft caramels
1/2 c. evaporated milk
German chocolate cake mix
3/4 c. melted butter
1/3 c. evaporated milk
1 c. chocolate chips

In heavy saucepan combine caramels and the 1/2 cup evaporated milk. Cook over low heat; stirring constantly, until caramels are melted. Set aside. Grease and flour a 13 x 9 pan. In mixing bowl, combine cake mix, melted butter, the 1/3 cup evaporated milk. Spread half of the mixture into the pan. Bake at 350 degrees for 8 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture over chocolate chips. Crumble rest of cake mixture over caramel layer. Bake another 18 to 20 minutes. Cool slightly, then put in refrigerator about 1/2 hour. Cut into squares.