1 pkg. (14 oz.) Kraft caramels
1 can (5 oz.) evaporated milk
1 pkg. Betty Crocker Super Moist German chocolate cake mix
2/3 c. butter, melted
3/4 c. coarsely chopped pecans or walnuts
1 pkg. (6 oz.) semi-sweet chocolate chips
1 c. flaked coconut

Heat oven to 350 degrees. Heat caramels and 1/4 cup of the milk in saucepan over medium heat, stirring constantly until caramels are melted and mixture is smooth. Keep mixture warm over low heat, stirring occasionally.

Mix cake mix (dry), butter, remaining milk and nuts. Spread 1/2 of the dough (1 1/2 cups) in ungreased 13x9 pan. Bake 6 minutes. Remove from oven, sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over chocolate chips and coconut.

Drop remaining dough by teaspoonful onto caramel layer, spreading evenly. Bake until cake portion is slightly dry to touch, 15-20 minutes longer. Cool completely. Refrigerate until firm. Cut into 48 squares.