14 oz. caramels
1 c. pecans, chopped
1 c. German chocolate or devil's food cake mix
1 c. chocolate chips
2/3 c. evaporated milk
3/4 c. butter, melted

Preheat oven to 350 degrees. Grease a 13 x 9 inch baking pan. In saucepan melt caramels and 1/3 cup of milk. In a bowl combine cake mix, pecans and remaining milk and butter until blended. Press 1/2 of mixture evenly in prepared pan.

Bake 6 minutes, remove from oven sprinkle with chocolate chips. Let stand until melted, spread chocolate over crust. Spread caramel mixture evenly over chocolate.

Drop remaining cake mixture over caramel by spoonful. Spread evenly. Bake 15 to 18 minutes or until edges begins to brown lightly. Cool slightly in pan. Refrigerate 1 hour. Cut into squares.