30 Kraft caramels
2/3 C evaporated milk
1 16 oz. pkg. German chocolate cake mix
1/2 C unsalted butter
3/4 C semisweet chocolate chips
1/2 C chopped pecans or walnuts

30 Kraft caramels 2/3 C evaporated milk 1 16 oz. pkg. German chocolate cake mix 1/2 C unsalted butter 3/4 C semisweet chocolate chips 1/2 C chopped pecans or walnuts

Heat oven to 350 and line bottom of 9x13 baking pan with parchment. Melt caramels with 1/3 C of milk in small saucepan, stirring occasionally. Set aside.

Stir together cake mix, melted butter and remaining 1/3 C milk to form dough. Press 1 1/3 cups dough into the pan in even layer. Bake until puffed but not cooked through, ~ 7 mns. Remove from oven and pour caramel sauce evenly over top. Sprinkle chocolate chips over caramel.

Top with remaining dough, crumbled into bits and scattered. Sprinkle with chopped nuts and return to oven. Bake until puffy and set, 10 - 11 mns more. Cool completely and cut into squares.