40 light caramels
1/3 c. evap. milk
1 pkg. chocolate cake mix
1/2 c. softened margarine
1/3 c. evap. milk
1 c. chopped walnuts
1 1/2 c. chocolate chips

In microwave, on high heat, melt caramels and evap. milk. Stir after each minute until melted. Set aside. Grease and flour 9 x 13 cake pan. In a bowl combine dry cake mix, margarine, 1/3 c. evap milk and nuts. STIR with a fork until dough holds together. Press two-thirds of the dough into pan. Flour fingers to keep dough from sticking. Bake at 350 degrees for 6 minutes. Sprinkle choc. chips over partially baked crust and spread caramel mixture over chips. Crumble remaining dough over caramel mixture. Bake for 15-18 minutes longer. Cool and cut.

Stephen Murphy
Summer Help Employee