Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  48                    Kraft Caramels
  1                can  evaporated milk -- (5 oz.) divided
  1               pkg.  German chocolate cake -- (2-layer size)
                        mix with pudding
     1/2            c.  Parkay Margarine -- (1 stick) melted
  1                 c.  Baker's Semi-Sweet Real Chocolate
                        Chips
  1 1/2             c.  chopped walnuts -- divided

Preparation:

Heat oven to 350 degrees. Melt caramels with 1/3 c. of the milk in heavy saucepan over low heat, stirring frequently until smooth. Set aside. Mix remaining milk, cake mix, and margarine in a large bowl. Press 1/2 of the cake mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 8 min. Sprinkle chips and 1 c. of the walnuts over crust; top with caramel mixture, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture; press gently into caramel mixture. Sprinkle with remaining 11/2. walnuts. Bake 18 min. Cool; cut into bars

Nutritional Information:

1477 Calories (kcal); 125g Total Fat; (71% calories from fat); 63g Protein; 48g Carbohydrate; 74mg Cholesterol; 268mg Sodium