Ingredients:
1 (14 ounce) packages vanilla caramels
1 (5 ounce) cans evaporated milk
1 (18 1/2 ounce) boxes german chocolate cake mix with pudding
1 1/4 cups water
3/4 cup butter, melted
2 large eggs
1 (12 ounce) bags semi-sweet chocolate chips
2 cups chopped pecans
Directions:
Preheat oven to 350 F.
Lightly grease 13×9 baking pan.
Put aside.
Place caramels and evaporated milk in sauce pan over low heat.
Stir until the caramels melt.
Cover to keep warm and place aside.
Mix cake mix, water, melted butter and eggs in a large mixing bowl until well blended.
Pour half the cake mixture into baking pan evenly.
Place baking pan in oven and cook at 350 for 10 to 13 minutes.
Remove from oven.
Pour caramel mixture over the cake and spread it evenly to the edges of the pan.
Sprinkle 1 cup of the pecans and 1 cup of the chocolate chips over the caramel.
Pour remaining batter evenly over the top.
Bake cake for 35-40 minutes.
Remove and place on wire rack to begin cooling.
Place remaining pecans in pie pan and toast them in the oven for 3 to 4 minutes.
Melt the remaining chocolate chips in the microwave for 30 sec.
Remove and stir.
Continue with the microwave until they are melted and smooth.
Spread chocolate over the cake with a rubber spatula, then sprinkle the toasted pecans over the chocolate.
Allow to cool before slicing into bars.
Servings: 20
Time preparation: 20 min.
Time total: 70 min.