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

Heat oven to 350 degrees. Heat caramels and 1/4 cup of the 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 cake mix (dry), butter, remaining milk and the pecans. Spread half of the dough (1 1/2 cups) in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 6 minutes; remove from over. Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over chocolate chips and coconut. Drop remaining dough be teaspoonfuls onto caramel layer, spreading evenly. Bake until cake portion is slightly dry to touch, 15 to 20 minutes longer; cool completely. Refrigerate until firm. Cut into 2 1/4 x 1 inch bars. 48 bars.

High Altitude Directions (3500 to 6500 feet) : Heat oven to 350 degrees. Decrease butter to 1/2 cup. Increase first bake time to 9 minutes and second bake time to about 20 minutes. Loosen sides from pan while warm.