1 pkg. German chocolate cake mix
50 light caramels (14 oz.)
2/3 c. evaporated milk (divided)
3/4 c. melted butter
1 c. chopped pecans
1 c. chocolate chips

In a heavy saucepan over medium heat, mix caramels and 1/3 cup milk until melted. Set aside.

Grease and flour 9x13 inch pan. In a bowl mix cake mix, 1/3 cup milk and butter by hand. Stir until dough holds together. Press 1/2 of dough in pan and bake 5 minutes at 350 degrees. Then pour caramel mixture over crust, then chocolate chips, nuts, then remaining dough. Press lightly over top. Bake for 15-18 minutes at 350 degrees. Cool and refrigerate for 30 minutes.