Caramel-Layer Choco Squares

1 (14 oz.) pkg. light caramels
1/3 c. evaporated milk
1/2 c. soft butter
1 c. chopped nuts
1 Tbsp. water
1 pkg. German Chocolate cake mix
1 (6 oz.) pkg. chocolate chips

Combine caramels and evaporated milk in saucepan. Cook over low heat, stirring constantly until caramels are melted; keep warm. Combine in a bowl the remaining ingredients except for the chocolate chips. Stir with a fork until crumbly but holds together. Press half of dough into a greased and floured 9-inch x 13-inch baking pan; reserve rest for topping. Bake for 6 minutes in 350° oven. Sprinkle chips over baked crust; spread caramel mixture over all. Place reserved dough over caramel mix. Bake for 15-20 minutes.