Caramel Layer Choco-Squares

1 (5 oz.) can evaporated milk (this is equivalent to 10 Tbls.)
1 (14 oz.) pkg. vanilla caramels, unwrapped (I used some caramel sauce I had in the fridge but reduce the milk if you do it this way)
1 pkg. German Chocolate Cake Mix
1 cup chopped nuts
½ cup margarine or butter, softened
1 cup semi-sweet chocolate chips

Heat oven to 350. Reserve 2 Tablespoons evaporated milk for cake mix. In medium saucepan, combine caramels with remaining evaporated milk. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Remove from heat.

In large bow, combine cake mix, nuts, margarine and reserved 2 Tbls. Evaporated milk; mix at low speed until crumbly. Press half of dough mixture in bottom of ungreased 13x9-inch pan; reserve remaining dough mixture for topping.

Bake at 350 for 8 minutes. Remove from oven; sprinkle chocolate chips evenly over partially baked crust. Carefully spread caramel mixture over chocolate chips. Crumble reserved dough mixture over caramel mixture. Return to oven; bake an additional 15 to 18 minutes or until filling is set. Cool completely. Cut into bars.

Great slightly warm with vanilla ice cream!