1 (14 oz.) pkg. caramels
2/3 c. evaporated milk (divided)
1 pkg. Betty Crocker German chocolate cake mix
3/4 c. melted butter
1 c. chopped pecans
1 (12 oz.) pkg. semi-sweet chocolate chips

Combine caramels and 1/3 cup milk and melt in microwave; set aside. Combine remaining ingredients (except chocolate chips) and mix well. Pat 1/2 (the less the better) of the cake mixture into a greased and floured 9x13 pan. Bake for 6 minutes in 350 degree oven.

Remove from oven and pour caramel mixture over top. Sprinkle with chocolate chips. Cover with remaining cake mixture by flattening sections of the dough between your hands and laying it on top of the caramel mixture. Bake 18 minutes at 350 degrees. Cool before cutting.