Joanne’s Carmel Brownies

Preheat your oven to 350°F.
Gently heat the caramels in a saucepan over a low flame or melt them using the microwave until smooth.
Stir in 1/3 cup of the evaporated milk, combine thoroughly, and set this mixture aside.
In a separate bowl, blend the German Chocolate cake mix with the melted butter, the remaining 1/3 cup of milk, and the chopped pecans.
Press half of this dough into a greased 9x13-inch baking pan.
Bake for 12 minutes.
Layer the chocolate chips over the hot crust, then drizzle the caramel sauce evenly on top.
Crumble the rest of the cake dough over the caramel.
Bake for 15 more minutes.
Allow to cool completely before slicing. Yields 54 two-inch squares.