Directions

1. Preheat oven to 325°F.
2. Grease and flour a 9x13 pan.
3. In a large bowl blend cake mix butter ⅓ evaporated milk egg and nuts and combine with a hand mixer until completely combined.
4. Press half of the mixture into the pan and bake for about 20 minutes.
5. In a nonstick saute pan or double boiler place the caramels and ⅓ cup of evaporated milk slowly melt stirring regularly until thoroughly combined.
6. Remove the pan from the oven and spread the chocolate chips into the pan drizzle the melted caramel over the chips and crumble the remaining cake mixture over it.
7. Put back into the oven and bake for another 15-20 minutes.
8. Remove from oven and cool completely at least 1 hour before cutting allowing the caramel to set properly.
9. Once cool slice into square and serve! Best kept in fridge until eaten.