50 light Kraft caramels
2/3 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. melted butter
1 c. chopped nuts
1 c. semi-sweet chocolate pieces

1. Combine caramels and 1/3 cup evaporated milk in top of double boiler. Cook and stir until melted. Set aside.

2. Heat oven to 350 degrees. Combine dry cake mix; butter, remaining 1/3 cup milk and nuts in a large mixing bowl. Stir until dough holds together. press half the dough into a 9 x 13 inch pan and bake at 350 degrees for 6 minutes.

3. Sprinkle chocolate pieces over baked crust. Spread caramel mixture over chocolate pieces. Crumble remaining dough over caramel mixture. Return to oven and bake 15-18 minutes longer. Cool slightly, then chill for 30 minutes. Cut into bars or squares. Makes 36 bars.