l4oz. pkg. light caramels

                                             

                                             

                                             

                                             

                                              

In heavy saucepan combine caramels and l/3 C. evap. milk.  Cook over low heat stirring constantly until caramels are melted.  Set aside.   Grease and flour l3 x 9 baking pan.  In large mixing bowl combine dry cake mix, butter, l/3 C. evap. milk and nuts.   Stir by hand and press l/2 batter into pan.  Bake 350 degrees for 6 minutes.  Sprinkle choc. pieces over baked crust.  Spread caramel mixture over choc.   Crumble remaining l/2 of batter over top.   Bake l5-l8 minutes.   Cool slightly.  Refrig 30 minutes to set.