14 oz. Kraft caramels
2/3 c. evaporated milk
1 box German chocolate cake mix
1/3 c. nuts
3/4 c. butter, melted
1 c. chocolate chips

Melt caramels with 1/3 cup evaporated milk. Mix cake mix, butter, nuts, and remaining 1/3 cup evaporated milk by hand. Press 1/2 of dough into 9 x 13 inch greased and floured pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips, then pour caramel mixture over baked layer. Crumble remaining dough and spread evenly over caramel. Bake 15 to 18 minutes. Cool slightly. Refrigerate for 30 minutes.