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1
Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
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2
In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes.
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3
Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Spoon caramel mixture over chocolate chips. Sprinkle remaining dough over caramel mixture.
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4
Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set). Cool on cooling rack 30 minutes. Refrigerate 1 hour. Cut into 6 rows by 4 rows.
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