60 light caramels
1/2 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1 c. nuts, chopped
1 c. semi sweet chocolate chips

Combine in heavy saucepan caramels and 1/2 cup evaporated milk. Cook over low heat stirring constantly until melted. In large bowl combine cake mix, butter, 1/3 cup evaporated milk and nuts. Press half the dough into well greased 13 x 9 inch pan. Bake 8 minutes in 350 degree oven. Sprinkle chocolate chips over baked crust. Top with caramel mixture. Crumble remaining dough over caramel layer. Bake 18 to 20 minutes longer. Cool and cut into 36 bars.