About 50 light caramels (14 oz. pkg.)
1/3 c. evaporated milk
1 (17 1/2 oz.) pkg. German chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1 (6 oz.) pkg. semi-sweet chocolate pieces
Nuts

In top of double boiler combine caramels and 1/3 cup evaporated milk. Cook over hot water, stirring constantly until caramels are melted. Set aside. Generously grease and lightly flour 13 x 9 inch baking pan.

In a large mixing bowl, combine dry cake mix, butter and 1/3 cup evaporated milk. By hand, stir until dough holds together. Press 1/2 of dough into prepared pan (reserve remaining dough for topping). Bake at 350 degrees for 6 minutes.

Sprinkle chocolate pieces over baked crust. Spread caramel mixture over chocolate pieces. Crumble reserved dough over caramel mixture. Sprinkle nuts over top. Return to oven and bake 15 to 18 minutes. Cool slightly, refrigerate about 30 minutes to set caramel layer. Cut into bars. Makes 36 bars.