1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
1 German chocolate cake mix
2/3 c. butter
3/4 c. coarsely chopped nuts
1 (6 oz.) pkg. chocolate chips
1 c. flaked coconut

Heat oven to 350 degrees. Heat caramels and 1/4 cup milk in saucepan, stirring constantly until melted and mixture is smooth. Keep warm over low heat, stirring occasionally. Mix cake mix (dry), butter, remaining milk and nuts. Spread 1/2 of dough (1 1/2 cups) in ungreased 13 x 9 x 2 inch pan. Bake 6 minutes; remove from oven. Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel over chips. Drop remaining dough by teaspoonfuls onto caramel layer, spreading evenly. Bake until cake portion is slightly dry to touch, 15-20 minutes longer. Cool completely. Refrigerate until firm. Cut into bars.