14 oz. bag caramels
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. melted butter
1/3 c. evaporated milk
1 c. chopped nuts
1 c. chocolate chips

In a heavy saucepan combine caramels and 1/3 cup evaporated milk. Cook over low heat until caramel is melted, stirring constantly. Set aside.

In a large bowl combine the dry cake mix, butter, evaporated milk and nuts. Stir by hand until dough holds together.

Press 1/2 the dough into a 9 x 13 inch pan. (Reserve the remaining dough for topping.) Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over crust. Spread caramel mixture over chocolate chips. Crumble remaining dough over caramel mixture. Bake 15-18 minutes.