Preheat oven to 350°F. Grease and flour a 13 x 9 x 2-inch baking pan. Microwave the caramels and 1/3 cup of the evaporated milk in a microwave-safe bowl. Combine cake mix, butter, remaining 1/3 cup evaporated milk and nuts. Spoon half of this mixture into prepared pan; bake for 15 minutes. Sprinkle the chocolate chips and caramel mixture over the baked crust. Carefully spoon the remaining batter over this layer and bake for additional 15 minutes. Cool and refrigerate to set caramel. Cut into 2-inch squares. Makes 24 pieces.
Approximate Nutrient Analysis per serving:
280 calories, 16 g fat, 8 g saturated fat, 25 mg cholesterol, 250 mg sodium, 34 g carbohydrate, 1 g fiber, 24 g sugar, 4 g protein