This came from Teri Duncan.
14 oz kraft caramels
2/3 c evaporated milk
1 german chocolate cake mix with pudding
1/2 c butter, melted
1 1/2 c chopped nuts (cashews are my fave)
1 c semi sweet chocolate chips
Melt the caramels and 1/3 c of evaporated milk over low heat, stirring constantly. Combine 1/3 c evap milk with the cake mix and butter. Mix well. It should be very thick. Press half of the mixture in the bottom of a greased 9 x 13 pan and bake at 350 for 6 minutes. Sprinkle 1 cup of nuts and 1 cup of chocolate chips over the crust. Top with melted caramel mix. Drop the rest of the mix by the teaspoonful over the caramel. Sprinkle with the nuts and press in. Bake for 20 minutes. Cool and refrigerate one hour before serving.
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