• 1 pkg. German Chocolate Cake mix
• 1/3 C. margarine or butter, softened
• 1 egg
• 6 oz. pkg. chocolate chips
• 1/2 C. chopped pecans
• 1 jar caramel ice cream topping
• 3 Tbs. flour

Sprinkle hot base with chocolate chips and nuts. Combine caramel topping with flour, mix well. Pour mixture over chocolate chips and nuts. Sprinkle with remaining crumbs. Bake at 350 degrees for 10 to 20 minutes or until chocolate chips are melted and caramel topping begins to bubble. Cool completely, cut into bars. Makes approximately 36 bars. I like to eat them after they have been cooled in the refrigerator a few hours.

Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl, combine cake mix, margarine and egg at low speed until crumbly. Reserve 1 C. crumbs for topping. Press remaining crumbs into bottom of prepared pan. Bake at 350 for 8 to 10 minutes or until cake is slightly puffy. Remove from oven.