50 caramels (14 oz. pkg.)
2/3 c. sweetened condensed milk, divided
1 pkg. German chocolate cake mix (18 1/2 oz.)
3/4 c. butter, melted
1 c. nuts, chopped
1 c. semi sweet chocolate chips

In double boiler, melt caramels and 1/3 cup of the condensed milk over hot water; set aside and keep warm. In a large bowl, combine cake mix, butter, nuts and remaining 1/3 cup condensed milk; stir thoroughly until mixture is well combined and crumbly. Press half of the dough evenly into a greased and floured 13 x 9 baking pan. Bake at 350 degrees for 6 minutes. Remove from oven and cool slightly. Sprinkle chocolate chips evenly over baked dough and spread melted caramel mixture on top, working quickly with broad spatula. Crumble remaining half of dough over caramels and press lightly with spoon. Return to oven and bake at 350 degrees for 14 to 18 minutes, until top is set and mixture pulls away from sides of pan. Cool pan on wire rack about 30 minutes, then refrigerate until firm. Cut into small squares.