1 (14 oz.) bag caramels
2/3 c. evaporated milk
1 (18 1/2 oz.) pkg. Swiss chocolate cake mix
3/4 c. melted butter or regular butter
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 c. chopped walnuts

Combine caramels and 1/3 cup of the evaporated milk in double boiler top. Cover; place over boiling water. Stir until melted. Keep warm over hot water.

Combine cake mix, butter and remaining 1/3 cup evaporated milk in bowl. Beat with electric mixer at medium speed 2 minutes, scraping bowl occasionally. Spread 1/2 of batter in greased 13 x 9 x 2 inch baking pan.

Bake at 350 degrees for 6 minutes. Cool 2 minutes. Spread caramel mixture carefully over baked layer. Sprinkle with chocolate pieces. Stir 1/2 cup of the walnuts into remaining batter. Drop by spoonfuls over all. Sprinkle with remaining 1/2 cup walnuts.

Bake at 350 degrees for 18 minutes. Cool in pan on rack. Cut into 3 x 1 inch bars. Makes 36.