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Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup
evaporated milk, and melted butter. Stir together until totally
combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking
pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling
water) melt caramels with additional 1/2 cup evaporated milk. When
melted and combined, pour over brownie base. Sprinkle chocolate chips
as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to
press it into a large square a little smaller than the pan. Use a
spatula to remove it from the surface, then set it on top of the
caramel and chocolate chips.
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Bake for 20 to 25 minutes. Remove from pan and allow to cool to room
temperature, then cover and refrigerate for several hours. When ready to
serve, generously sift powdered sugar over the surface of the brownies.
Cut into either nine or twelve helpings, and carefully remove from the
pan.
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