1 (14 oz.) pkg. caramels
1/3 c. evaporated milk
1 pkg. chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1 c. chopped nuts
1 c. chocolate chips (6 oz.)

In a heavy saucepan, combine caramels and 1/3 cup milk. Cook over low heat, stirring until melted. Set aside. Grease and flour a 13 x 9 inch pan.

In a large mixing bowl, combine dry cake mix, butter, 1/3 cup milk and nuts. Stir by hand until it holds together.

Press 1/2 inch pan; reserve remainder for topping. Bake at 350 degrees for 6 minutes. Remove from oven. Sprinkle chips over crust and spread caramel mixture over top.

Crumble reserved dough over caramel and return to oven for 15-18 minutes. Cool completely. Cut into 36 bars.