Grease and flour a 13 x 9-inch baking pan. Set aside.
Combine caramels and 1/3 cup evaporated milk in a medium saucepan. Cook over low heat; stirring constantly until smooth, set aside.
In a large bowl, combine dry cake mix, melted butter, 1/3 cup evaporated milk and pecans. Stir until dough holds together. Spread half of dough into prepared pan. Bake at 350º for 8 minutes. Sprinkle chocolate chips over baked crust; spread caramel mixture over chocolate chips. Crumble or drop remaining dough over caramel layer. Bake for 15-20 minutes. Cool. Refrigerate 30 minutes to set caramel layer.