40 (14 oz.) light caramels
2/3 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. butter
1 c. chopped nuts
1 c. chocolate chips

In saucepan melt caramels and 1/3 cup evaporated milk. (May melt in microwaved.) Set aside.

Grease and flour 9 x 13 inch pan. In large bowl, combine the dry cake mix, butter, 1/3 cup evaporated milk and nuts. By hand stir until dough holds together. Press half of dough into pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips over crust, spread caramel mixture over chips. Crumble rest of dough over caramel mixture. Return to oven and bake for 15 to 18 minutes. Cool in refrigerator, to set caramels, for 30 minutes. Cut and eat.