1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
1 pkg. German chocolate cake mix
2/3 c. butter, melted
3/4 c. chopped pecans
1 (6 oz.) pkg. chocolate chips
1 c. flaked coconut

Heat caramels and 3/4 of the milk over medium heat, stirring constantly until caramels are melted and mixture is smooth. Keep mixture warm over low heat, stirring occasionally.

Mix the dry cake mix, butter, remaining milk and pecans. Spread half of the dough into an ungreased rectangular 9x13-inch pan. Bake at 350 degrees for 8 minutes and remove from oven.

Sprinkle chocolate chips and coconut over the baked layer. Drizzle the caramel on top. Drop remaining dough by teaspoonsful over caramel mixture, then spread evenly. Bake at 350 degrees for 15-20 minutes or until cake is slightly dry to the touch. Cool completely, then refrigerate until firm. Cut into 2 1/2 x 1-inch bars. Makes 48.