Caramel Layer Choco Squares

• 14 oz. pkg. (about 50) light caramels
• 1/3 c. evaporated milk
• 1 pkg. Pillsbury German chocolate cake mix
• 1 Tbsp. water
• 1/2 c. butter or margarine, softened
• 1 c. chopped nuts
• 6 oz. pkg. (1 c.) semi-sweet chocolate pieces

1. Preheat oven to 350u0b0.
2. Grease and flour 13 x 9-inch pan. Combine in heavy saucepan, first 2 ingredients.
3. I use the microwave, stirring some until caramels are melted.
4. Keep warm. Combine in large bowl, remaining ingredients except for chocolate pieces.
5. Stir with fork until dough is crumbly, but holds together.
6. Press 1/2 of dough into prepared pan; reserve remaining dough for topping.
7. Bake at 350u0b0 for 6 minutes (do not overbake). Sprinkle chocolate pieces over baked crust.
8. Spread caramel mixture over all.
9. Combine reserved dough over caramel mixture. Bake 15 to 20 minutes.
10. Cool completely.
11. Makes about 3 dozen.

light caramels, milk, chocolate cake, water, butter, nuts, semisweet chocolate pieces

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989822 (may not work)