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| 1 | 14 oz. package caramels |
| 1 | 5 oz. can evaporated milk, divided |
| 1 | 18.5 oz. package German chocolate cake mix with pudding |
| 3/4 Tasse | butter or margarine, melted |
| 1 | egg large |
| 1 Tasse | 6 oz. semisweet chocolate morsels |
| 1 Tasse | pecans coarsely chopped |
| | sugar stifted, powdered |
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Cook caramels and 1/4 cup evaporated milk in a small heavy saucepan over low heat, stirring occasionally, until smooth; set aside.
Stir together remaining evaporated milk, cake mix, butter, and egg; spread half of batter in a greased 13x9 inch pan.
Bake at 350°F for 6 minutes. Remove from oven; sprinkle with chocolate morsels and pecans. Spoon caramel mixture over pecans; top with remaining cake batter.
Bake at 350°F for 20 to 25 minutes. Cool in pan on a wire rack. Sprinkle evenly with powdered sugar and cut into bars. Store in an airtight container. Yield: 3 dozen (about) Typed in MMformat by cjhartlin@email. Msn. Com
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