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

In saucepan, combine caramels and 1/3 cup of the evaporated milk. Cook over low heat, stirring constantly until candy has melted; set aside. In mixing bowl, combine remaining evaporated milk, dry cake mix, melted butter and chopped nuts. Press half the mixture into a greased and floured 9 x 12 inch pan. Mixture will be doughy. Bake in 350 degrees oven for 6 minutes. Remove pan from oven and sprinkle chocolate pieces over baked crust. Spread caramel mixture over chocolate and crumble remaining dough over top. Return pan to oven and bake 15 minutes. Remove from oven and cool slightly. Refrigerate for 30 minutes to set caramel. Cut into squares.