1 pkg. German chocolate cake mix
3/4 c. butter, melted
2/3 c. evaporated milk
1 c. chopped pecans
1 (6 oz.) pkg. semisweet chocolate chips
1 (14 oz.) bag caramels

Combine cake mix, butter and 1/3 cup evaporated milk in bowl; mix well. Press half the mixture into bottom of 13 x 9 inch baking pan. Bake at 350 degrees for 5 minutes. Sprinkle pecans and chocolate chips over crust. Melt caramels with remaining 1/3 cup evaporated milk in saucepan over low heat, stirring frequently until smooth. (You can melt in the microwave). Spread caramel mixture evenly over pecans and chocolate pieces. Top with remaining cake mix mixture, spreading gently to cover. Bake at 350 degrees for 20 minutes. Cool slightly before cutting into 2 inch squares. Yield: 24 servings.