Caramel Layer Chocolate Squares

• 1 (14 oz.) pkg. light caramels
• 1/3 c. evaporated milk
• 1 pkg. German chocolate cake mix
• 3/4 c. butter or margarine, melted
• 1/3 c. evaporated milk
• 1 c. chopped nuts
• 1 c. semi-sweet chocolate chips
• 1/4 tsp. salt

1. In double boiler, on low heat, melt caramels and 1/3 cup evaporated milk.
2. Stir constantly; set aside.
3. Grease and flour a 13 x 9-inch pan.
4. In large mixing bowl, combine dry cake mix, butter, 1/3 cup evaporated milk, salt and nuts.
5. By hand, stir until dough is thoroughly moistened and stiff.
6. Press half of dough into pan.
7. Bake at 350u0b0 for 10 minutes.
8. Sprinkle chocolate chips over baked crust.
9. Spread caramel mixture over chocolate chips.
10. Crumble reserved dough over caramel mixture.
11. Return to oven and bake 15 to 18 minutes.
12. Cool slightly.
13. Refrigerate for about 30 minutes, to set caramel layer.
14. Cut into squares and serve.

light caramels, milk, chocolate cake, butter, milk, nuts, semisweet chocolate chips, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=706015 (may not work)