1/2 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1 c. chopped pecans
1 c. chocolate chips
1 pkg. caramels

Melt together in heavy saucepan: Caramels, 1/2 cup evaporated milk. Cook over very low heat, stirring constantly, until caramels are melted.

Grease and flour a 9 x 13 inch baking pan. In large bowl combine cake mix, butter, 1/3 cup evaporated milk and chopped pecans. Press a little less than 1/2 of this dough into pan, saving the rest for topping. BAke at 350 degrees for 8 minutes.

Sprinkle chocolate chips over baked crust. Spread caramel mixture over chocolate chips. Spread or crumble rest of dough over the caramel layer. Return to 350 degree oven and bake 18-20 minutes, until looks done. Cool slightly, then refrigerate about 30 minutes. Mark in squares immediately after removing from refrigerator.

Makes 36.