1 box (18 oz.) Deluxe Swiss chocolate cake mix
1/2 c. melted butter
2/3 c. evaporated milk (1 sm. can)
14 oz. light caramels
1 pkg. (12 oz.) choco bits (semi-sweet)
1 c. coarsely chopped pecans

Combine cake mix, melted butter and 1/3 cup evaporated milk in mixer bowl. Beat at high speed until well mixed. Put half in greased 13 x 9 inch pan. Press well into bottom. Bake at 350 degrees for 6 minutes. Cool to room temperature.

Put unwrapped caramels and 1/3 cup evaporated milk in heavy saucepan and stir over medium heat until smooth. Pour evenly over baked chocolate and spread to cover. Sprinkle with choco-bits and nuts. With remaining dough put small pieces on top and press to cover the surface, piecing as necessary. Bake at 350 degrees for 15-18 minutes (or longer). Cool in pan on rack. Cut into 64 (or more) bars.