Ooey Gooey Chewies
Contributed by Diane S.

1 bag (14 oz.) caramels
1 can ( 5 oz.) evaporated milk
1 package (18.5 oz.) chocolate cake mix with pudding
1/2 cup (1 stick) butter, melted
1 cup ( 6 oz.) semisweet chocolate chips
1-1/2 cups chopped pecans
1 cup flaked coconut

Preheat oven to 350°.  In a small saucepan, melt caramels in 1/3 cup of
the evaporated milk over low heat, stirring occasionally until smooth.

In a large bowl, mix together remaining evaporated milk, the cake mix
and butter.  Press half of the mixture into the bottom of an ungreased 9
X 13- inch baking pan.  Bake 10 minutes, or until set.

Sprinkle with chocolate chips and 1 cup of the pecans.  Top with coconut
and the caramel mixture, spreading it to the edges of the pan.  Drop
teaspoonfuls of the remaining cake-mix mixture on top.  Sprinkle the top
with remaining pecans.  Bake 20 to 25 minutes.  Let cool in the pan on a
wire rack.  Cut into bars and serve warm or at room temperature.

Makes 30 bars.