1 (14 ounce) package caramels
1/3 cup evaporated milk
1 (18.25 ounce) box German chocolate cake mix
3/4 cup melted butter or margarine
1 cup chopped dry roasted peanuts
1/3 cup evaporated milk
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan.

Melt caramels and milk; set aside.

Mix remaining ingredients. Press half of mixture into prepared baking pan. Bake 6 minutes. Remove from oven and sprinkle with chocolate chips. Drizzle caramel mixture over top of chocolate chips. Crumble remaining dough on top of caramel. Bake another 20 minutes. Refrigerate for 30 minutes after cooling.