Ingredients
14 ounces light caramels
2/3 cup sweetened condensed milk
1 package German chocolate cake mix
3/4 cup margarine – melted
1 cup nuts – chopped
6 ounces semisweet chocolate chips
Preparation
Grease and flour 9x13 inch pan. Preheat oven to 350*F.
Melt caramels in 1/3 cup condensed milk; keep warm. Combine cake mix, margarine, nuts and remaining condensed milk. Stir until crumbly.
Press half of mixture into prepared pan. Bake at 350*F for 6 minutes.
Remove from oven and cool slightly. Sprinkle with chocolate chips. Spread caramel over chips, working quickly and using a broad spatula. Crumble remaining cake mixture over caramel.
Return to oven for 14-18 minutes or until top is set and sides pull away.
Cool pan on rack for 30 minutes and then refrigerate until set.
