In small saucepan, or double boiler, combine caramels and 1/3 c. Evaporated milk. Cook over low heat until caramels are melted, then set aside. Grease and flour 9x13 pan.
Combine dry cake mix, butter, remaining milk, & nuts and mix until dough sticks together. Press half of dough into pan; bake for 6 minutes. Then sprinkle chocolate chips and caramel mixture over crust. Break remaining dough over top. Bake 15-18 minutes. Cool before cutting.
