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

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

Mix dry cake mix, butter, remaining milk and the pecans. Spread half of the dough in an ungreased 13 x 9 inch pan. Bake 6 minutes. Remove from oven. Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel over all.

Drop remaining dough by teaspoonfuls onto caramel layer spreading evenly. Bake until cake portion is dry to touch, 15-20 minutes. Cool completely. Refrigerate until firm. Cut into 2 1/4 x 1 inch bars. Makes 48 bars.