1 pkg. Kraft caramels
1/2 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1 c. chopped pecans
1 c. chocolate chips

Combine caramels (unwrapped) and 1/2 cup evaporated milk. Cook and stir over low heat until melted. Grease and flour a 9 x 13 inch pan. Combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Spread 1/2 of this mixture to fit pan. Bake at 350 degrees for 8 minutes. Remove from oven and sprinkle crust with chocolate chips. Spread caramel over all.

Now crumble remaining batter over caramel. Return to oven and bake for 15-20 minutes. Cool slightly and refrigerate to set (about 30 minutes). Let stand at room temperature to cut. Cut into squares. Makes 50-60, 1-1/2 inch squares. Very rich!!