1 (14 oz.) bag caramels
2/3 c. evaporated milk
1 German chocolate cake mix
1/2 c. butter, melted
1 1/2 c. chopped pecans
1 (6 oz.) pkg. semi-sweet chocolate pieces

Melt caramels with 1/2 cup milk over low heat, stirring until smooth. Combine remaining milk, cake mix, and butter; mix well. Press half of cake mixture into bottom of greased 13 x 9 inch pan. Bake at 350 degrees for 6 minutes. Sprinkle 1 cup chocolate pieces and 1 cup pecans over crust. Top with caramel mixture, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture; press gently into caramel mixture. Sprinkle with remaining nuts. Bake at 350 degrees for 20 minutes. Cool slightly; refrigerate. Cut into bars.