1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
1 pkg. German chocolate cake mix
2/3 c. butter, melted
3/4 c. chopped pecans or walnuts
1 (6 oz.) pkg. chocolate chips
1 c. flaked coconut

Heat oven to 350 degrees. Heat caramels and 1/4 cup of the milk in saucepan, stirring constantly until mixture is smooth. Keep mixture warm. Mix cake mix (dry), butter, remaining milk and the pecans. Spread 1/2 of the dough in ungreased pan, 13"x9". Bake 6 minutes; remove from oven. Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over chips and coconut. Drop remaining dough by spoonfuls over caramel layer, spreading evenly. Bake until cake portion is slightly dry to touch, 15 to 20 minutes longer. Cool.