1 (14 oz.) pkg. light caramels
1 (5 oz.) can evaporated milk, divided
1 (18.25 oz.) pkg. German chocolate cake mix
3/4 c. butter or margarine, melted
1/2 tsp. vanilla
1 c. chopped nuts
1 c. semisweet chocolate chips
Place the caramels and 1/3 c. of the evaporated milk in the top of a double boiler. Melt over hot
water, stirring occasionally. While this is melting, grease and flour a 9 x 13-inch baking pan. In a large bowl,
combine the dry cake mix, the butter or margarine, the remaining evaporated milk, the vanilla and nuts. Mix (it may
be a bit dry). When the dough holds together, press half of the mixture into the prepared pan. Bake at 350 degrees
for 6 minutes. Sprinkle the chocolate chips over this bottom crust. Spread the melted caramel mixture over the
chocolate chips. Crumble the remaining dough mixture over the top (or drop in small amounts from a spoon). Bake
about 15 more minutes. Cool and refrigerate to set the caramel layer. Cut into small squares.