1 box Swiss chocolate cake mix
1/2 c. (1 stick) butter, melted
2/3 c. evaporated milk (5.3 oz. can)
14 oz. light caramels
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 c. chopped pecans or walnuts

Place cake mix, butter and 1/3 cup evaporated in large mixer bowl; beat at high speed until well mixed. Save remaining evaporated milk to combine with caramels. Place half the cake mixture in greased 9x13 inch baking pan and press well into bottom. Bake in preheated 350 degree oven for 6 minutes. Remove from oven and cool to room temperature.

Unwrap caramels and place in heavy saucepan with remaining 1/3 cup evaporated milk; stir over medium heat until smooth. (This may also be done in microwave.) Pour evenly over baked and cooled chocolate mixture. Sprinkle with chocolate pieces and nuts.

Take pieces of the remaining dough in your hands and press into even thickness, lay on top of nuts, piecing to cover the entire surface. Bake in 350 degree oven for 15-18 minutes or until the surface is not longer as glossy as it was. Cool and cut into bars. Makes 64 bars.