1 (14 oz.) pkg. caramels
1 can flaked coconut
2/3 c. melted butter
6 oz. milk chocolate chips
1 pkg. moist German chocolate cake mix
5 oz. evaporated milk
3/4 c. chopped pecans

Heat oven to 350 degrees. Heat caramels and 1/4 cup of milk in saucepan over medium heat, stirring constantly until caramels have melted. Keep warm over low heat, stirring occasionally. Mix cake, butter, remaining milk and pecans. Spread half of cake mixture in ungreased 9x13x2 inch pan. Bake 6 minutes. Remove from oven.

Sprinkle chops and coconut over baked layer. Drizzle caramel mixture over chips and coconut. Drop remaining cake mixture by tablespoons onto caramel layer. Spread evenly. Bake until cake portion is slightly dry by touch, then 15 to 20 minutes longer. Cool completely, refrigerate until firm. Cut into 2 1/4 x 1 inch bars.