14 oz. Kraft caramels
2/3 c. evaporated milk
1 box Duncan Hines Swiss chocolate cake mix
2/3 c. melted butter
1 (6 oz.) pkg. (1 c.) chocolate chips
1/2 c. finely chopped nuts (optional)

Combine caramels and 1/2 of the milk and melt on low heat (watch and stir frequently, it burns easily). Combine cake mix, butter and 1/2 of milk and mix 2 minutes. Spread 1/2 of batter in 9 x 13 pan and bake 6 minutes at 350 degrees (layer is very thin). Cool 2 minutes. Drizzle caramel mix over cake layer in pan and sprinkle with chocolate chips. Stir 1/2 of nuts (optional) into remaining batter, drop by spoonful over cake in pan. Sprinkle rest of nuts over pan and bake 18 minutes at 350. Let stand 24 hours before cutting into squares. (These are great refrigerated or even frozen.)