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

Melt caramels with 1/3 cup evaporated milk in a double boiler. Combine cake mix with 1/3 cup milk, 3/4 cup butter (melted), 6 ounce chocolate chips and 1 cup nuts. Mix. Butter 13 x 9-inch pan. Press half of mixture into pan.

Bake at 350°F for 6 minutes. Sprinkle remaining chips over tops. Pour melted caramels over chips. Crumble other half of dough over all.

Bake at 350°F for 20 minutes. Cool and cut into squares. (May substitute walnuts for pecans and butter for butter.)