Instructions: Melt caramel and 1/2 cup milk over low heat. Set aside. Combine buffer, 1/3 cup evaporated milk, cake mix and nuts. Stir by hand until dough sticks together. Press half of this mixture into a 9 x 13-inch pan. Bake at 350 degrees for 5 - 6 minutes. Spread chocolate chips over cooked batter, then spread caramel mixture on top. Crumble (glob) rest of cake mixture over all and bake 15 - 18 minutes more.

You must refrigerate before cutting because they are so gooey!

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