The original recipe calls for German chocolate cake mix, but my wonderful supermarket didn't have that in stock, so I chose Devil's Food with great results. I also did not add the pecans since nuts are not my favorite, but I am sure they would add a nice crunch. Other tips - unwrap the bag of caramels before you start anything, since melting the caramel takes longer than the crust takes to bake. And don't add too much water to the frosting - it doesn't harden up in the fridge, so don't make it too runny. Otherwise, make these soon!
I didn't make any other changes to this recipe (other than only cutting them into 32 bars) so I will link you right to Beantown Baker with the original!