1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
1 pkg. German chocolate cake mix
2/3 c. melted butter
3/4 c. chopped pecans
1 (6 oz.) pkg. semi-sweet chocolate chips
1 c. flaked coconut

In saucepan, combine caramels and 1/3 cup evaporated milk. Cook, stirring, until caramels are melted. In large bowl, combine remaining ingredients, except chips. Stir until dough holds together; press 1/2 the dough in a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 6 minutes. Then sprinkle chocolate chips over baked crust. Spread caramel mixture over chips. Crumble rest of dough over all. Bake 15 to 20 minutes. Cool.