1 bag Kraft caramels
1 pkg. German chocolate cake mix
1 c. pecans
2/3 c. evaporated milk (1 sm. can)
3/4 c. melted butter
1 c. chocolate chips (8 oz.)

In small saucepan, combine caramel and 1/3 cup milk, cook over low heat until melted. Set aside. Grease and flour a 9 x 13 inch pan. In large mixing bowl stir dry cake mix, milk, butter, nuts until mixed together.

Press 1/2 the batter into pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips, caramel and crumble over top. Bake 15 to 18 minutes.