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

Preheat oven to 350 degrees. Heat caramels and 1/4 cup of milk in sauce pan over medium heat stirring constantly until caramels are melted and smooth. Keep warm. Mix DRY cake mix, butter, remaining milk and nuts. Spread 1/2 in ungreased 13 x 9 inch pan. Bake 6 minutes. Remove from oven. Sprinkle chips and coconut over baked layer. Drizzle caramel mixture over chips and coconut. Drop remaining dough by spoonfuls onto caramel layer spreading evenly. Bake until cake portion is slightly dry to touch, about 15 to 20 minutes. Cool. Refrigerate until firm. Cut into bars.