50 individual caramels
¾ cup evaporated milk
1 18½-ounce German Chocolate Cake Mix
¾ cup butter or margarine, softened
1 cup chopped pecans
1 cup milk
1 12-ounce package semisweet chocolate morsels

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In top of double boiler over simmering water, combine caramels and evaporated milk; cook, stirring constantly, until caramels are melted.

In a large mixing bowl, combine cake mix, butter, pecans, and milk to form a dough.  Press half the dough into prepared baking pan.

Bake for 6 minutes.

Sprinkle chocolate morsels over the dough.  Carefully dot and spread melted caramel over the chocolate morsels.  Spread remaining dough over the caramel layer.

Bake for 20 minutes.  Cool in pan on a wire rack.  Refrigerate overnight before cutting into squares.

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