Chocolate Caramel Squares

One 14 oz bag light colored caramels
2/3 cup evaporated milk
One 18-1/2 oz pkg German chocolate cake mix
3/4 cup margarine or butter, softened
1 cup chopped nuts
One 6 oz pkg semisweet chocolate chips

Combine caramels and 1/3 cup evaporated milk in top of a double boiler; heat, stirring constantly, until caramels are completely melted. Remove from heat. Combine cake mix, remaining 1/3 cup milk, butter, until dough holds together, stir in nuts. Press half of cake mixture into greased 13x9x2-inch baking pan. Bake at 350F for six minutes. Sprinkle chocolate chips, spreading evenly. Crumble remaining cake mixture over caramel mixture. Return pan to oven, bake 15 to 18 minutes. Cool. Chill 30 minutes; cut into small bars.

Yield: 24 squares.

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Cajun Country -- New Iberia, Louisiana