Prepare an 8x11-inch baking pan by coating in butter and flour, or line with parchment paper. (see notes for using a 9x13 pan) Preheat oven to 350°F.

Unwrap the caramels and place in a microwave-safe bowl (I use a 4 cup Pyrex). Measure ⅓ cup of the sweetened condensed milk and pour over the caramels. Reserve the rest of the milk for the brownie layer.

Melt the butter. Place the cake mix in a large mixing bowl and add the reserved sweetened condensed milk, the melted butter, and the chopped pecans. Beat with a hand mixer until well combined.

Place HALF the dough into the prepared pan. Bake in the preheated oven for 6 minutes.

While the dough starts to bake, microwave the caramels and condensed milk for 60 seconds on high. Try to give it a little stir, the repeat one more minute in the microwave. Stir to create a smooth caramel mixture. (repeat short bursts in the microwave as needed)

After the 6 minutes, remove the partially baked dough from the oven and sprinkle evenly with the chocolate chips. Then pour the caramel mixture over the chips, spreading to evenly cover the dough as well as possible. Crumble the remaining dough over the caramel layer. There will be small gaps in the dough.

Return the pan to the oven and bake an additional 15 minutes (or until the sides pull away from the pan). Do not overcook. Allow to cool fully before cutting to serve.