1 (14 oz.) bag vanilla caramels
2/3 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. softened butter
1 c. chopped nuts
1 (6 oz.) pkg. chocolate chips

Combine caramels and 1/2 cup evaporated milk in saucepan. Cook until caramels are melted, stirring constantly. Remove from heat.

Combine cake mix with remaining milk and butter. Mix until dough holds together. Stir in nuts. Press half of mixture into greased 9x13 inch pan. Bake at 350 degrees for 6 minutes.

Sprinkle chocolate chips over crust; spread caramel mixture evenly, and crumble rest of cake mix mixture on top. Bake 15-20 minutes at 350 degrees. Cool at least 30 minutes.