1 (2 layer) pkg. German chocolate cake
3/4 c. butter
1 c. canned milk
1 (14 oz.) pkg. Kraft caramel candies
1 c. pecans
1 c. chocolate chips

In a bowl, combine dry cake. Mix butter and 2/3 cup canned milk; press half of mixture in greased 9x13 inch pan. Bake at 350 degrees for 10-15 minutes.

In a saucepan, melt the caramels in the remaining 1/3 canned milk and pour over baked cake mixture. Sprinkle pecans and chocolate chips over caramel mixture. Put remaining half of the unbaked cake over top of nuts and chocolate chips. Bake at 350 degrees for 20 minutes. Cut in squares.