1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 (18.5 oz.) pkg. chocolate cake mix with pudding
1/2 c. butter, melted
1 (6 oz.) c. semi-sweet chocolate chips
1 1/2 c. pecans, chopped
1 c. flaked coconut

Preheat oven to 350°F. In a small saucepan, melt caramels in 1/3 cup evaporated milk over low heat, stirring occasionally, until smooth. In a large bowl, mix together remaining evaporated milk, cake mix and butter. Press half the mixture into the bottom of an ungreased 9 x 13-inch baking pan.

Bake 10 minutes or until set.

Sprinkle with chocolate chips and 1 cup pecans. Top with coconut and caramel mixture, spreading it to the edges of the pan. Drop teaspoonfuls of remaining cake mixture on top. Sprinkle top with remaining pecans.

Bake 20 to 25 minutes. Let cool in the pan on a wire rack. Cut into bars and serve warm or at room temperature.