Chocolate-Caramel Layer Squares

Ingredients:

1 bag (14 ounces) caramels

2/3 cup evaporated milk

1 package (18.5 ounces) German chocolate cake mix

3/4 cup margarine, softened

1 cup chopped pecans

1 package (6 ounces) semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. Grease 13" x 9" baking dish. Combine caramels and 1/3 cup of evaporated milk in top of a double boiler. Cook, stirring constantly, until caramels are completely melted. Remove double boiler from heat. In a mixing bowl, combine the cake mix, remaining 1/3 cup milk and butter, mixing with electric mixer until dough holds together. Stir in nuts. Press half of cake mixture into baking dish. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over crust. Pour caramel mixture over chips, spreading evenly. Crumble remaining cake mixture over caramel mixture. Return pan to oven and bake 15-18 minutes longer. Cool and then chill for 30 minutes. Cut into small bars. Yields about 5 dozen.