| | Directions | | Melt caramels with the 1/3 c. milk in a double boiler. Mix cake mix, milk and butter. Place half of cake batter in a 9x13 inch pan. Spread evenly and bake for 8 minutes at 350°F. Remove from oven. Sprinkle milk chocolate chips evenly over hot cake. Sprinkle chopped pecans, then pour hot caramel sauce evenly over cake. Add remaining batter and spread evenly. Bake 20 minutes. Place on cooling rack. When completely cool, cut into bars. |
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| Ingredients | | - |  | 1 package caramels (14 ounce pkg) |
| - | | 1/3 cup evaporated milk |
| - | | 3/4 cup Butter |
| - | | 1 box German chocolate cake mix |
| - | | 1/2 cup evaporated milk |
| - | | 1 cup chopped pecans |
| - | | 1 package milk chocolate chips (6 ounce pkg) |
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