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.) chocolate chips, semi-sweet
1 c. flaked coconut

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

Mix cake mix (dry), butter, remaining milk and the nuts. Spread half of dough (1 1/2 cups) in ungreased pan, 13 x 9 x 2 inches. 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 teaspoons onto caramel layer, spreading evenly. Bake until cake portion is slightly dry to touch, 15 to 20 minutes; cool completely. Refrigerate until firm. Cut into bars.