50-60 Kraft caramels
1 pkg. German chocolate cake mix
1 c. evaporated milk
12 oz. pkg. chocolate chips (semi-sweet)
3/4 c. melted butter (1 1/2 sticks)

Melt caramels in 1/4 cup evaporated milk in double boiler. In bowl combine cake mix with remaining 3/4 cup milk and melted butter. Mix by hand. Add 1 cup chopped pecans.

Pour 1/2 of batter in greased and floured 9 x 13 inch pan. Bake 8 minutes at 350 degrees. Remove from oven. Top with caramel mixture and sprinkle chocolate chips over it. Cover with remaining batter. Return to oven and bake 18-20 minutes longer. Cool and cut in squares.