Instructions: Place caramels and 2/3 cup of the evaporated milk in a heavy saucepan.

Cook over low heat until caramels are melted, stirring frequently.

Combine the cake mix, the remaining 2/3 Cup evaporated milk and butter in a mixer bowl. Beat until moistened. Stir in the nuts. Spoon half of the batter into a nonstick 9x13-inch baking pan.

Bake at 350 degrees for 6 to 10 minutes.

Sprinkle chocolate chips over the top. Spread the caramel mixture over the chocolate chips. Cover with the remaining batter.

Bake for 17 to 20 minutes or until the edges pull from the sides of the pan.

Let stand until cool. Chill for 20 minutes before cutting into squares.

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