Instructions: Preheat oven to 350 degrees. Grease and flour 9S x 13S pan. In heavy sauce pan, combine caramels and 1/3 C evaporated milk. Cook on low heat, stirring until caramels melt and set aside.

In large mixing bowl, combine dry cake mix, butter, 1/3 C evaporated milk, and pecans. By hand, stir until dough holds. Press 1/2 of dough into prepared pan: reserving remaining dough for topping. Bake at 350 degrees for 6 minutes. Then sprinkle chocolate bits over crust and spread caramel mixture over bits. Crumble reserved dough over caramel mixture. Return to oven and bake 15 to 18 minutes. Cool slightly; then refrigerate at least 30 minutes. Paula

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