1 pkg. (14 oz.) Kraft caramels
2/3 c. evaporated milk (5 1/2 oz.)
1 pkg. German chocolate cake mix
3/4 c. melted butter
1 c. chopped nuts
1 c. chocolate chips

Melt caramels with 1/4 cup evaporated milk in double boiler. Set aside. Grease 9 x 13 inch pan. Combine 1/2 cup evaporated milk and nuts. Stir until dough holds together. Press 1/2 mixture into pan. Bake at 350 degrees for 6 minutes.

Spread melted caramels over baked mix. Crumble remaining dough over chips. Bake at 350 degrees for 20 minutes. Cool slightly. Refrigerate for 30 minutes. Take out of refrigerator awhile before serving.