1 (14 oz.) bag caramels (Kraft)
1/2 c. butter
1/2 c. evaporated milk
1 pkg. German chocolate cake
2 c. chopped pecans
1 c. chocolate chips

Combine caramels, milk and butter in pan over low heat until melted. (I use double boiler.) Prepare cake mixture according to directions on package. Pour 1/2 of batter into greased 9 x 13 inch pan. Bake until top appears dry, about 15 minutes at 350 degrees.

Pour caramel mixture evenly over cake. Sprinkle 1 cup pecans and chocolate chips over caramel mixture. Pour remaining batter over this and spread evenly as you can. Sprinkle with remaining pecans. Bake about 30 minutes more, or when toothpick inserted into top half of cake comes out clean. Cool and leave in the baking pan. Cut in squares.