Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.

Combine the caramels and 1/3 cup evaporated milk in a medium saucepan. Heat over medium low heat, stirring frequently, until melted. Set aside.

Put the cake mix, pecans, butter and 1/3 cup evaporated milk in a bowl and stir to combine.

Press half of the dough into the pan. Bake for 6 minutes.

Sprinkle chocolate chips over the crust and then spread the caramel on top. Crumble the rest of the dough on top.

Bake for 15 to 18 minutes. Cool, then store in the refrigerator for several hours until firm.