1 pkg. yellow cake mix
1/2 c. vegetable oil
1 egg
1 (14 oz.) pkg. vanilla caramels
1/3 c. undiluted evaporated milk
1/3 c. butter
1 2/3 c. confectioners' sugar
1 c. chopped pecans or almonds
1 (6 oz.) pkg. semi-sweet chocolate pieces

Preheat oven to 350 degrees.

For crust, combine dry cake mix, oil, and egg in bowl with pastry blender. Spread evenly in bottom of ungreased 13"x9"x2" pan. Bake at 350 degrees for 15 to 20 minutes or until golden.

For filling, combine caramels and evaporated milk in top of double boiler and heat until melted; stir occasionally. Add butter and stir until melted. Remove from heat. Stir in sugar and nuts. Spread hot mixture over warm crust.

FROSTING: Melt chocolate over hot water. Spread in very thin layer. Refrigerate. Cut into bars.