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

Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Combine remaining evaporated milk (1/4 cup), cake mix and butter; mix well. Press half of cake mixture onto bottom of ungreased 13x9 inch baking pan. Bake at 350 degrees, 6 minutes.

Sprinkle chocolate pieces 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 18 to 20 minutes. Cool slightly; chill. Cut into bars. Makes approximately 2 dozen.