50 light caramels
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. butter, melted
1/3 c. additional evaporated milk
1 c. chopped nuts, optional
1 pkg. (6 oz.) semi-sweet chocolate chips

Set oven to 350 degrees. Combine caramels and 1/3 cup evaporated milk. Cook over hot water, stirring constantly until caramels are melted. Set aside.

Grease and flour a 9 x 13 inch pan. In large bowl combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. Stir until dough holds together. Press 1/2 of the dough into the prepared pan. Reserve remaining dough for topping. Bake at 350 degrees for 6 minutes. Sprinkle chocolate pieces over baked crust. Spread caramel mixture over chocolate chips. Sprinkle remaining dough on top. Bake 15-20 minutes. Cool and refrigerate. Cut into bars.