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

In the top of a double boiler, combine caramels and 1/2 cup evaporated milk. Cook over low heat until caramels are melted. Remove from heat. Grease and flour a 9x13 inch baking pan. Mix cake mix, butter, 1/3 cup evaporated milk, and pecans in a bowl. Press half of this mixture into floured pan and bake it at 350 degrees for 8 minutes. Remove from oven and sprinkle chocolate chips evenly over it. Pour caramel mixture over the top of the chocolate chips. Flatten the remaining cake mixture in your palms and place over the top of the caramels. Return to the oven at 350 degrees for 18 to 20 minutes. Let cool, then refrigerate. Cut into small bars. Serves 15 to 20.