Caramel Chocolate Squares

40-50 caramels, I use Kraft caramels, un-wrapped

2/3 cup of evaporated milk, seperated

3/4 cup melted butter

1 package of boxed german chocolate cake mix

12 oz. bag chocolate chips

1 1/2 cups finely chopped pecans

Preheat oven to 350 degrees.

Unwrap caramels and place in a microwave safe bowl along with 1/3 cup of evaporated milk. Microwave in 30 second increments, stirring in between, until smooth. Using a mixer (I use a Cuisinart), add the pecans (you can finely grind these first in the Cuisinart if they are not already finely chopped), melted butter, dry cake mix, and the other 1/3 cup of evaporated milk. Pulse or mix until well combined.

Grease a 9 x 13 pan. Spread half of the cake mixture into the bottom of the pan and bake at 350 degrees for about 8 minutes. Remove from oven and spread the caramel over the prebaked cake, sprinkle the chocolate chips over the caramel and “drop” the remaining cake mixture in clumps on the top. Put back in the oven and bake for 20 minutes. Allow to cool completely before cutting.