1 (14 oz.) pkg. caramels
1/3 c. evaporated milk
1 (18.25 oz.) box German chocolate cake mix
3/4 c. butter, melted
1 c. chopped pecans
1/3 c. evaporated milk
1 (6 oz.) pkg. chocolate chips

Preheat oven to 350 degrees. Melt caramel and 1/3 cup evaporated milk in heavy saucepan. Use low heat, stir often and keep warm.

In large bowl, mix remaining ingredients except for chocolate chips. Press half dough mixture into a lightly greased and floured 13 x 9 inch pan. Bake for 6 minutes; remove and sprinkle with chocolate chips. Spread caramel mixture over chips. Using spatula, spread remaining dough evenly over caramel. Bake 15-20 minutes more. COOL COMPLETELY before cutting.