1 (14 oz.) light caramels
1/3 c. evaporated milk
3/4 c. butter, melted
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
1 c. chopped nuts
1 c. semisweet chocolate pieces

In a saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted. Set aside. Grease and flour a 13 x 9 inch pan. In large bowl, combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. Stir until mixture holds together. Press 1/2 of dough into prepared pan, reserving remaining dough for topping. Bake at 350 degrees for 6 minutes. Remove from oven and sprinkle over the chocolate pieces and sprinkle the crumbled dough mixture on top. Return to oven and bake for 15 to 18 minutes. Cool slightly and refrigerate about 30 minutes to set caramel layer. Cut into 36 bars.