This recipe was clipped from a newspaper and found in a large collection, date marked is 1987. I’ve typed it below along with a scanned copy.

CARAMEL CHOCOLATE SQUARES

60 caramels, unwrapped
1/2 cup evaporated milk
1 box (2-layer size) German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter or margarine, softened or melted
1 cup nuts
1 pkg. (6 oz.) chocolate chips

In saucepan over low heat, melt caramels with 1/2 cup evaporated milk, stirring. Mix cake mix with 1/3 cup evaporated milk and butter; add nuts and stir to mix. Place half of batter in greased 9×13-inch pan. Bake in 350-degree oven 6 minutes. Remove from oven and sprinkle with chocolate chips. Pour caramel mixture over chocolate chips. Pour remaining batter over caramel. Return to 350-degree oven and bake 13 to 18 minutes, or until top layer is firm. Cool completely before cutting into squares.