Preheat oven to 350 degrees Fahrenheit.

Grease and flour a 13 x 9 inch baking pan.

Melt caramels with half of the can of sweetened condensed milk in a saucepan over low heat, stirring constantly until smooth.

In a separate bowl, combine the German chocolate cake mix, melted butter, and the remaining half of the sweetened condensed milk.

Stir until well combined.

Press half of the cake mix mixture into the prepared pan and bake for 6 to 8 minutes.

Remove from oven and spread the melted caramel mixture evenly over the baked layer.

Sprinkle semi-sweet chocolate chips, flaked coconut, and chopped pecans evenly over the caramel layer.

Crumble the remaining cake mix mixture over the topping.

Use a piece of waxed paper to gently spread the crumbled topping, if needed.

Bake for another 15 minutes, or until the topping is golden brown.

Refrigerate the bars overnight to allow the caramel to set.

Before cutting, let the bars come to room temperature for easier slicing.