1 (14 oz.) pkg. light caramels
1/2 c. evaporated milk (I use Milnot)
1 pkg. German chocolate mix (Betty Crocker)
3/4 c. melted butter
1/3 c. evaporated milk
1 c. chopped pecans
6 oz. chocolate chips

Cook caramels and 1/3 cup evaporated milk until melted; set aside. Grease and flour 9"x13" pan. In large bowl combine dry cake mix, 1/2 cup evaporated milk and nuts, add melted butter, stir by hand until dough holds together. Spread 1/2 dough mixture into cake pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over baked crust, pour caramel mixture over chips. Spread remaining cake dough over caramel mixture. (Hard to spread so I drop dough by spoonfuls.) Bake 20 minutes. May have to bake a little longer, but don't overbake.