1 box devil's food cake mix
3/4 c. butter or margarine, softened
2 c. quick cooking oats
1 (14 oz) bag caramels, unwrapped
1/4 c. milk
1/2 c. semisweet chocolate chips
1/2 c. chopped pecans, if desired
Heat oven to 350*. Generously grease or spray bottom and sides of a 9x13 inch pan. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed. Stir in oats until crumbly. Reserve 1 1/2 c. cake mixture. Press remaining mixture in pan. In saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Sprinkle reserved cake mixture over top. Bake 22-28 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes.