1 (14 oz.) pkg. caramels
1/3 c. evaporated milk
1 German chocolate cake mix
3/4 c. butter, softened
1/4 c. evaporated milk
2 c. chocolate chips
1 c. chopped pecans

In heavy saucepan, mix caramel and 1/3 cup milk. Cook over low heat until melted. Grease and flour 9x13 inch pan.

Mix cake mix, butter, nuts and 1/4 cup milk. Stir until dough folds. Press half of mixture into pan. (May need to add a bit of flour to handle.) Bake for 6 minutes at 350 degrees. Sprinkle chips on top. Spread caramel on top of chips.

Crumble remaining dough on top. Bake 15-18 minutes at 350 degrees. Cool. Refrigerate for at least 30 minutes before cutting, allowing caramel to harden. Then keep bars at room temperature.