Preheat oven to 350 degrees.

Combine dry cake mix, 1/3 cup milk, butter and nuts. Stir just until the dough holds together.

Press half of the mixture into a greased 13”x 9” baking pan. Bake for 6 minutes. Remove from oven.

While mixture is baking, combine caramel and remaining 1/3 cup evaporated milk in a micro-wave safe container. Heat on high 30 seconds and check to see if the caramel has melted. If not, heat for additional 30-second intervals until caramels are completely melted.

Sprinkle the chocolate morsels over the baked crust. Pour the caramel mixture over the chocolate and spread evenly. Crumble the remaining cake mixture over the chocolate.

Bake an additional 15-18 minutes. Chill for 30 minutes before cutting into squares.