14 oz. bag caramels
5.3 oz. can (2/3 c.) evaporated milk, divided
1 German chocolate cake mix
3/4 c. butter, softened
1 c. chopped pecans or walnuts
1 (6 oz.) pkg. chocolate chips

Combine caramels and 1/3 cup milk and melt in saucepan over low heat. Combine cake mix, 1/3 cup milk, nuts and butter. Stir until dough holds together. Press 1/2 into 9 x 1 3 inch pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips and melted caramel over cake mixture. Then cover with rest of batter. Bake 15-20 minutes more. Cool. Chill until caramel is set, then keep at room temperature.