1 (14 oz.) pkg. Kraft caramels
1/3 c. Carnation evaporated milk
1 pkg. Betty Crocker German chocolate cake mix
3/4 c. melted butter
1 c. chopped pecans
1 c. chocolate chips
1/3 c. evaporated milk

In a heavy saucepan combine caramels and 1/3 cup evaporated milk. Cook over low heat. Stir until caramels are melted. Grease and flour a 13 x 9 pan. Combine cake mix, butter, 1/3 cup evaporated milk, and nuts. Stir until dough holds. Press half of dough into bottom of pan. Reserve the rest of the dough for the top. Bake at 350 degrees for 6 minutes.

Remove from oven and sprinkle with chocolate chips. Drizzle the caramel mixture over the chips. Crumble the reserved dough on top. Return to oven and bake 18 minutes. Cool and then refrigerate at least 30 minutes before cutting.