60 light caramels
1/2 c. evaporated milk
1 pkg. German chocolate cake mix
1/3 c. evaporated milk
3/4 c. butter, melted
1 c. chopped pecans
1 c. semi sweet chocolate chips

Melt caramels in a double boiler along with 1/2 cup evaporated milk. Set aside. Grease and flour a 9 x 13 baking dish. In large bowl, combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Press 1/2 dough into the pan. Reserve the rest for topping. Bake at 350 degrees for 8 minutes. Sprinkle chocolate chips over baked crust. Then caramel mixture over chocolate chips. Crumble rest of dough over the caramel layer. Return to the oven and bake 18 to 20 minutes more. Cool slightly then refrigerate about 30 minutes. Cut into bars.