1 German chocolate cake mix
1 1/3 sticks butter
1 c. chopped pecans
1 can evaporated milk
1 (14 oz.) bag caramels
6 oz. bag chocolate chips

Melt caramels with 1/3 cup milk over low heat, stirring until smooth. Combine remaining milk, dry cake mix and butter in a bowl; mix well. Press half of mixture into greased 9 x 13 pan. Bake at 350 degree oven for 6 minutes. Remove from oven; sprinkle 1 cup pecans and the chocolate chips over crust. Top with the caramel mixture, spreading to edges of pan.

Top with teaspoonsful of remaining cake mixture. Press gently into caramel mixture; sprinkle with remaining pecans, pressing lightly into the top. Bake at 350 degrees for 20 minutes.