Ingredients:
1 box (18.25 oz.) German Chocolate cake mix
3/4 c. (1 1/2 sticks) butter, melted
2/3 c. evaporated milk, divided
1 c. chopped pecans
2 pkgs. (7 oz. each) chocolate covered caramels or plain caramels
1 c. (6 oz.) semisweet chocolate chips
Directions:
Preheat oven to 350. Coat a 9x13 baking pan with cooking spray. In a large bowl, combine the cake mix, butter, 1/3 c. evaporated milk and pecans. Stir well with a spoon until a dough forms. Press half of the dough into the baking dish and bake for 6 minutes, reserving the remaining dough. Meanwhile, in a medium saucepan, melt the caramels with the remaining 1/3 c. evaporated milk over medium heat, stirring frequently. Remove the baking dish from the oven and sprinkle the chocolate chips over the warm dough. Spread the melted caramel mixture over the chips then crumble the remaining dough over the top. Bake for 20 minutes. Let cool in the refrigerator at least 1 hour before cutting.
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