1 14-oz. pkg. caramel squares, unwrapped
1 5-oz. can evaporated milk
1 box German chocolate cake mix
2/3 c. butter, melted
3/4 c. chopped pecans
1 6-oz. pkg. semi-sweet chocolate chips
1 c. shredded coconut

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.

Melt caramels with 1/4 cup evaporated milk. Set aside but keep warm. Combine cake mix, butter, remaining milk, and pecans. Spread half of cake mixture in prepared pan and bake at 350 degrees for 6 minutes.