50 Kraft light caramels
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
1/2 c. butter, softened
1 c. chopped walnuts
2 tbsp. water
1 c. semi-sweet chocolate chips

Melt caramels and evaporated milk over low heat. Keep warm. Combine cake mix, butter, nuts, and water with a fork until crumbly. Press 1/2 of mixture in greased 9 x 13 inch pan. Bake 6 minutes at 350 degrees. Remove from oven. Layer with chocolate chips, melted caramels and remaining cake mixture. Bake an additional 15 minutes at 350 degrees. Cool and cut into squares.