1 14 oz. package of light caramels
2/3 cup evap. milk divided
1 package German chocolate cake mix.
1/2 cup butter, melted
1 cup nuts, chopped
1 cup (6oz package) semi-sweet chocolate pieces

Preheat oven to 350 degrees

In a heavy saucepan combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted: or use microwave safe bowl and heat in microwave for approx. 3 minutes. Set aside. Grease and flour 9x13 inch baking pan. In a lagre mixing bowl, combine dry cake mix, butter, 1/3 cup evap. milk and nuts. Mix together by hand until dough holds together. Press 1/2 of dough into pan, reserving remaining dough for topping. Bake at 350 degrees for 6 minutes. Sprinkle chocolate pieces over baked crust. Spread carmel mixture over chocolate pieces. Crumble reserved dough over mixture. Return to oven and bake for 15-18 minutes. Cool slightly refrig. for 1 hour to set carmel layer. Cut into 36 bars. This is a very rich bar.