Total Calories: 1,718
Yield: 24 squares
Preheat oven to 350°. Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Keep warm. Combine remaining 1/3 cup evaporated milk, cake mix, and melted butter. Mix well. Press half of cake mixture into bottom of greased and floured 9x13-inch baking pan. Bake in center of oven for 6 minutes. Sprinkle 3/4 cup pecans and chocolate chips over crust. Top with caramel mixture, spreading to edges of pan. Drop teaspoons of remaining cake mixture over top of caramel. Press gently to spread. Sprinkle with remaining 1/4 cup pecans. Bake for 20 additional minutes. Cool completely. Cut into 2-inch squares.
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