1 (14 oz.) bag Kraft caramels
1 (5 oz.) can evaporated milk, divide in 1/2
1 box German chocolate cake mix with pudding
1/2 c. butter, melted
1 c. Baker's semi-sweet real chocolate chips
1 1/2 c. chopped pecans

In medium saucepan, melt caramels with only 1/3 cup milk over low heat, stirring until smooth. Set aside. In large mixing bowl, mix together remaining milk with cake mix and butter. Press 1/2 cake mix mixture onto bottom of ungreased 13 x 9 inch cake pan. Bake 8 minutes, let cool, then sprinkle chocolate chips and 1 cup pecans over crust. Top with caramel mixture being sure that the caramel mixture was poured after cake had cooled.

Pecans and chocolate chips are added afterwards. Spread chocolate chips and pecans all over even edges to pan. Top with teaspoon of remaining of cake mixture. Press gently into mixture caramel, pecan and chocolate chips. Sprinkle with remaining pecans. Bake 16 to 18 minutes. Cool, cut into bars. Makes 2 dozen bars, depending on size.