German Chocolate Bars – Joan McEachern

50 Kraft carmels

1/3 Cup evaporated milk

1 package German Choc. cake mix (can also use regular choc. cake mix)

3/4 Cup margerine (melted)

1/3 Cup  evaporated milk

1 Cup chopped nuts

1 Cup (6 oz. pkg) choc. chips

Grease and flour 9 x 13" pan

In large bowl, combine dry cake mix, margarine, milk and nuts.  By hand stir until dough holds together.  Press 1/2 dough in pan until thin.  Reserve rest for top.  Bake at 350 degrees for 6 minutes.  Sprinkle choc. chips over baked crust.  Combine carmels and1/3 cup evaporated milk.  Cook over low heat, stirring constantly until carmels are melted.  Pour over crust and flatten rest of dough on top.  Return to oven and bake 15-20 min.  Cool slightly, cut and refrigerate.