Ingredients

• 1 (18.5 oz) package of chocolate or German chocolate cake mix
• 1 cup chopped pecans or heath bar crunch
• 1/3 cup plus ½ cup evaporated milk (divided)
• ¾ cup butter, melted
• 60 (14 oz) vanilla caramels, unwrapped
• 1 cup semisweet chocolate morsels

Instructions

1. Melt caramel before starting the first step, they take a while to melt down.
2. In a large mixing bowl, combine dry cake mix, pecans or heath bar crunch, 1/3 cup evaporated milk and melted butter.
3. Press half of batter into the bottom of a greased 13×9 inch glass baking dish. Bake in preheated 350 degree oven for 8 minutes. ***Cake layer on bottom of pan will be very thin.***
4. In the top of a double boiler, melt caramels with ½ cup evaporated milk. When caramel mixture is well mixed pour over baked layer.
5. Cover with chocolate chips and pour remaining batter on top of morsels.
6. Return to preheated 350 degree over and bake for 18 minutes. Let cool before cutting into squares.

Quick Notes

I prefer a regular chocolate cake mix.