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Combine cake mix, butter and ⅓ cup evaporated milk and mix thoroughly together in a large bowl. (NOTE: You can add the pecans in the brownie batter if you would like, I add it as a layer in the middle and will do so in the instructions.)
Press one half of batter down evenly on the bottom of a greased 9x13 inch pan. Bake at 350 degrees F for 7 minutes.
While first half of batter is baking, make caramel. Add caramel and ⅓ cup evaporated milk in a medium microwave safe bowl. Heat in 30 second increments, stirring between each increment until caramel and milk have melted and blended together smoothly.
After first half of batter has baked for 7 minutes, pull out pan and evenly pour and carefully spread caramel on top.
Next evenly layer chocolate chips and pecans over top the caramel.
Tope with the second half of batter. Do so by pressing small pieces flat in between your hands and evenly placing it over the top of the caramel/chocolate chips/pecans until covered.
Bake at 350 degrees F for 5-7 more minutes or until done.