2/3 cup butter, softened
1 package German chocolate cake mix
1 tub coconut pecan frosting
1 bag (6 oz.) semisweet chocolate chips (1 cup)
1/4 cup milk

Heat oven to 350 degrees. Lightly grease bottom and sides of rectangular pan, 9 X 13 inches. Cut butter into cake mix (dry) in medium bowl, using pastry blender or crisscrossing two knives, until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan. Bake 10 minutes.

Carefully spread frosting over baked layer; sprinkle evenly with chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto chocolate chips.

Bake 25 to 30 minutes or until cake portion is slightly dry to the touch. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until firm. cut into 8 rows by 6 rows. Store covered in refrigerator.

Makes 48 bars.