- 1 (14 ounce) package KRAFT Caramels
- 1 (5 ounce) can evaporated milk, divided
- 1 (18.25 ounce) package German chocolate cake mix with pudding in the mix
- 1/2 cup butter or margarine, melted
- 1 1/2 cups chopped PLANTERS Walnuts, divided
- 1 cup BAKER'S Semi-Sweet Chocolate Chunks
- Preheat oven to 350 degrees F. Place caramels and 1/3 cup of the milk in heavy saucepan; cook on low heat until caramels are completely melted, stirring frequently. Remove from heat; set aside. Mix remaining milk, dry cake mix and butter in large bowl. Press half of the cake mixture firmly onto bottom of 13×9-inch baking pan to form crust. Bake 10 minutes.
- Sprinkle 1 cup of the walnuts and 1/2 cup of the chocolate chunks over crust. Top with caramel mixture; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mixture; press gently into caramel mixture with back of spoon. Sprinkle with the remaining 1/2 cup each walnuts and chocolate chunks.
- Bake an additional 18 minutes or until lightly browned. Cool completely. Cut into 32 bars to serve.