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

Melt over low heat the caramels and 1/3 cup evaporated milk; set aside. Combine butter, 1/2 cup evaporated milk, cake mix and pecans. Press half of cake mixture in greased and floured 13x9 inch pan. Bake 6 minutes at 350 degrees. Remove from oven and sprinkle chocolate chips over cake. Spread caramel mixture over chips. Add rest of cake mixture. (It will be thick; just dot it around.) Bake 15-18 minutes at 350 degrees. Remove and cool. Refrigerate 30 minutes to set caramel. Cut into bars.