Caramel Layered Chocolate Squares

Approx 50 light caramels
2/3 cup evaporated milk
1 pkg German chocolate cake mix
2 eggs
1/2 cup butter
1 cup nuts
1 cups semi-sweet chocolate chips
In saucepan combine caramels and 1/3 cup evaporated milk. Cook over low hear, stirring constantly, until caramels are melted. Grease and flour a 13x9 cake pan. Combine cake mix, butter, remaining 1/3 cup evaporated milk, nuts and eggs. Mix by hand until dough holds together. Press half of the dough into prepared pan. Bake at 350* F for 6 min. Sprinkle chocolate chips over baked crust and spared the caramel mixture over the chips. Crumble the unused dough over the caramel. Return to the oven and bake for 15-18 min. Refrigerate 30 min to set caramel.