Choco-Caramel Bars
(From BAR COOKIE BONANZA book.)

I've been making these since 1972 and believe the name has changed several times since then, but here is my version:

1 14-ounce bag of caramels, unwrapped
2/3 cup evaporated milk, divided
One 18-1/2 ounce package Swiss chocolate cake mix (I use Duncan Hines brand. If you cannot find a Swiss chocolate box cake mix, the German Chocolate box cake mix will also work.)
1/2 cup unsalted butter (1 stick), melted
1 6-ounce package semisweet chocolate chips
1 cup chopped walnuts OR pecans (I use pecans.)

Combine caramels and 1/3 cup evaporated milk in top of double boiler. Heat, stirring, until melted and smooth. Keep warm. combine cake mix, butter and remaining milk in mixing bowl. Beat with mixer on medium speed for 2 minutes. Spread 1/2 of batter into a greased, 13x9X2-inch baking pan. Bake at 350 degrees F for 6 minutes. Cool on wire rack for 2 minutes.

Spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips.

Stir 1/2 cup nuts into remaining batter. The recipe says to then "drop the batter by spoonfuls over the top", but this is how I was taught to do that step ==>

Press a bit of the remaining batter in between the palms of your hands to flatten it (use about 1/8 to 1/4 cup at a time) and lay the flattened piece on top of the chocolate chips. Continue doing this until your have pretty much covered all the chocolate chips and are out of batter. The flattened pieces do not have to overlap and you may end up with some small spots that are not completely covered, but don't worry about that. Just put the flattened pieces as close together as possible. Sprinkle the flattened layer with the 1/2 cup of remaining chopped nuts. Push the nuts lightly into the top layer.

Bake 16 minutes more. Remove from oven. Cool in pan on wire rack. Cut into bars. Makes 36 bars.