1 (14 oz.) pkg. Kraft caramels
1 (5 oz.) can evaporated milk
1 pkg. Betty Crocker German Chocolate cake mix
2/3 c. butter
3/4 c. coarsely chopped pecans, peanuts or walnuts
1 (6 oz.) pkg. semi-sweet chocolate chips
1 c. flaked coconut (opt.)

Heat oven to 350 degrees. Melt caramels with 1/4 cup of milk until smooth. Mix cake mix (dry), butter, remaining milk and nuts. Spread half of dough in ungreased rectangular 13"x9"x2" pan. Bake 6 minutes, remove from oven, sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over caramel layer. You may need to moisten knife to spread. Bake 15 to 20 minutes, cool. Refrigerate until firm. Cut into 1 1/4" x 2" bars. Makes 48 bars.