1 pkg. super moist German chocolate cake mix
1/2 c. butter, softened
1 egg

Heat oven to 350 degrees. Mix dry cake mix, butter, and egg until crumbly. Reserve 1 1/2 cups. Press remaining mixture into ungreased 13 x 9 x 2 inch pan. Bake 10 to 12 minutes. Cool.

1/2 c. butter
1/2 c. evaporated milk
1 pkg. caramels
1/2 c. chopped nuts

Heat milk, butter and caramels over low heat until caramels are melted. Pour over crust. Sprinkle with nuts and remaining crumbs. Bake until it browns, 25 to 30 minutes. Drizzle with glaze. Refrigerate 1 hour, then cut. Makes 36.

Glaze with 1/2 cup ready-to-spread chocolate frosting mixed with 3 to 4 teaspoons of water.