Caramel Chocolate Squares - cooking recipe

Ingredients

1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
1 pkg. Betty Crocker SuperMoist German chocolate cake mix
2/3 c. margarine or butter, melted
3/4 c. coarsely chopped pecans or walnuts
1 (6 oz.) pkg. semi-sweet chocolate chips
1 c. flaked coconut

Preparation

Heat oven to 350\u00b0.
Heat caramels and 1/4 cup of the milk in saucepan over medium heat, stirring constantly, until caramels are melted and mixture is smooth.
Keep mixture warm over low heat, stirring occasionally.
Mix cake mix (dry), margarine, remaining milk and the pecans.
Spread half of the dough (1 1/2 cups) in ungreased 13 x 9 x 2-inch rectangular pan.
Bake 6 minutes; remove from oven.
Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over chocolate chips and coconut.
Drop remaining dough by teaspoonfuls onto caramel layer, spreading evenly.
Bake until cake portion is slightly dry to touch, 15 to 20 minutes longer.
Cool completely.
Refrigerate until firm.
Cut into 2 1/4 x 1-inch bars.
Makes 48 bars.