1 (14 oz.) bag Kraft caramels
1/3 c. evaporated milk

Heat and mix until smooth.

1 German chocolate cake mix
2/3 c. oil
1/3 c. evaporated milk
1 c. nuts

Mix together to form dough. Press 1/2 of dough in 9x13 pan. Bake at 250 for 6 minutes or less (do not overbake).

Sprinkle with 6 ounce chocolate chips. Spread caramel mixture over this. Crumb rest of dough over all. Bake 15 minutes longer. Cool, then refrigerate for 30 minutes.