SUBMITTED BY: Rick Thompson
1 package (18.25 oz.) chocolate cake mix
1 cup chopped pecans or walnuts
1 cup evaporated milk, divided
1/2 cup (1 stick) butter or margarine, melted
35 (10 oz. pkg.) caramels, unwrapped
2 cups (12 oz. pkg.) semi-sweet chocolate chips
Preheat oven to 350F. Combine cake mix and nuts in large bowl.
Stir in 2/3 cup evaporated milk and butter (batter will be thick).
Spread half of batter into an ungreased 13 x 9-inch baking pan.
Bake for 15 minutes.
Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted.
Sprinkle chocolate chips over partially cooked batter and drizzle caramel mixture over all.
Drop remaining batter by heaping teaspoons over caramel mixture.
Bake for 25 to 30 minutes or until center is set.
Cool in pan on wire rack.
Cut into 24 squares.
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