14 ounces caramels
1/3 cup evaporated milk
8 ounces German sweet chocolate
6 tablespoons butter or margarine
4 eggs
1 cup sugar
1 cup self-rising flour
2 teaspoons vanilla
1 cup semisweet chocolate morsels
1 cup chopped walnuts

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a double boiler, combine caramels and evaporated milk; place over simmering water.  Cook, stirring constantly, until caramels are melted and mixture is smooth; remove from heat and keep warm.

In a 2-quart saucepan, combine German sweet chocolate and butter.  Cook over low heat, stirring constantly, until melted and smooth.  Remove from heat; cool to room temperature. 

In a large mixing bowl, beat eggs until foamy; gradually beat in sugar until mixture is thick and lemon-colored.  Stir in flour until well blended.  Stir in cooled chocolate mixture and vanilla.  Spread half the batter into prepared baking pan.

Bake for 6 minutes.  Remove from oven.  Carefully spread caramel mixture over the baked layer.  Sprinkle with chocolate morsels.  Stir ½ cup walnuts into remaining batter.  Spread over the caramel layer.  Sprinkle with remaining walnuts.

Bake for 20 minutes.  Cool in pan on a wire rack.  Refrigerate for 1 hour before cutting into squares.

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