1 (14 oz.) bag caramels
2/3 c. evaporated milk, divided
1 (18 oz.) German chocolate cake mix
3/4 c. butter, melted
1 c. chopped nuts
1 (6 oz.) pkg. semi-sweet chocolate miniature chips

Combine caramels and 1/3 cup of evaporated milk in the top of a double boiler. Stir constantly until caramels are melted. Remove from heat.

Combine dry cake mix, remaining 1/3 cup of evaporated milk, butter and nuts. Stir until dough holds together. Press with fingers half of the cake mixture into a greased 9x13x2 inch baking dish or pan. Bake in 350 degree oven for 6 minutes. Remove. Leave oven on.

Sprinkle chocolate chips over top of crust. Pour, drizzle, sprinkle, glop, etc. caramel mixture over chips. Crumble remaining cake mixture over caramel mixture. Return to oven. Bake at 350 degrees for 15-18 minutes.