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

Heat oven to 350 degrees. Heat caramels and 1/4 of the milk in a saucepan over medium heat, stirring constantly, until melted and smooth. Keep mixture warm over low heat.

Mix cake mix, butter, remaining milk, and pecans. Spread half of the mixture in an ungreased 9x13x2 inch pan. Bake 6 minutes, remove from oven. Sprinkle chips and coconut over the baked layer. Drizzle caramel mixture over the chips and coconut. Drop remaining dough over caramel layer, spreading evenly. Bake until cake portion is slightly dry to the touch, approximately 15-20 minutes. Cool completely. Refrigerate until firm. Cut into bars. Makes 48 bars.