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

In heavy sauce pan combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly until melted. Set aside. Grease and flour 13 x 9 inch pan. In large bowl combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. Stir by hand until dough holds together. Press half of dough into pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over baked crust. Spread melted caramel over it; then sprinkle coconut over all. Crumble reserved dough over caramels. Return to oven 15 to 18 minutes. Cool slightly. Refrigerate 30 minutes to set caramels. Cut into squares.