1 pkg. (14 oz.) caramels
2/3 c. evaporated milk, divided
1 pkg. (18 oz.) German chocolate cake mix
3/4 c. butter, melted
1 c. chopped nuts
1 pkg. (6 oz.) semi-sweet chocolate chips

In saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until candy has melted. Set aside.

In mixing bowl, combine remaining evaporated milk, cake mix (dry), melted butter and chopped nuts.

Press 1/2 of the cake mixer into a greased and floured 9 x 13 inch pan. (Mixture will be doughy.) Bake in a 350 degree oven for 6 minutes.

Remove from oven and sprinkle chocolate chips over baked crust; spread caramel mixture over chocolate and then crumble remaining dough over top. Return to oven and bake 15 minutes. Remove from oven and cool slightly. Refrigerate for 30 minutes to set caramel. Cut into squares.