1 (14 oz.) bag Kraft caramels
2/3 c. (5 fl. oz. can) evaporated milk
1 (2 layer) German chocolate cake mix with pudding
1/2 c. butter, melted
1 1/2 c. nuts, chopped (pecans or walnuts)
1 (6 oz.) pkg. semi-sweet chocolate pieces

Melt caramels with 1/3 cup milk over low heat stirring until smooth. In a bowl, combine rest of milk, cake mix, and butter. Mix well. Press half of this into bottom of greased 9 x 13 inch pan. Bake for 6 minutes at 350 degrees. Take out of oven and sprinkle 1 cup of nuts and all of chocolate chips over crust. Top with caramel mix. Top with rest of cake mixture in teaspoon size portions so caramel shows through in places. Sprinkle with rest of nuts, gently press into caramel mixture. Bake for 20 minutes more at 350 degrees. Refrigerate until ready to serve.