1 pkg. German chocolate cake mix
3/4 c. butter, melted
2/3 c. evaporated milk
1 c. chopped pecans
12 oz. pkg. semi-sweet chocolate chips
1 (14 oz.) bag caramels

Combine cake mix, butter and 1/3 cup evaporated milk in bowl - mix well. Press half the mixture into bottom of 13 x 9 inch pan. Bake at 350 degrees for 5 minutes. Sprinkle pecans and chocolate chips over crust. Melt caramels with remaining 1/3 cup evaporated milk in saucepan over low heat - stirring frequently until smooth. Spread caramel mixture evenly over pecans and chocolate chips. Top with remaining cake mix mixture, spreading evenly to cover. Bake at 350 degrees for 20 minutes. Let cool 2 hours before cutting.