50-60 Kraft caramels (1 1/2 pkg.)
1 pkg. German chocolate cake
1 c. evaporated milk
12 oz. chocolate chips
3/4 c. butter
1/2 c. or more chopped peanuts

Melt caramels in 1/3 cup evaporated milk. Mix cake mix with remaining milk (2/3 cup) and melted butter. Press 1/2 cake batter in 9 x 13 inch greased pan. Bake 8 minutes at 350 degrees. Add melted caramel mixture. Sprinkle on chips and peanuts. Top with remaining batter. Put small teaspoonfuls on and spread carefully together. Return to oven 20 minutes at 350 degrees. Cool in refrigerator and cut. Store in refrigerator.