Pour the caramel bits into a microwavable safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir with a whisk until all caramels are melted in 45 second intervals. This may take a few times. 

Preheat oven to 350 degrees. Spray a 9x13 inch pan with nonstick cooking spray.

In a large mixing bowl, mix together the cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan & spread to fit pan. I usually use my hands for this because it works better. Spray your hands with nonstick spray or use kitchen gloves to avoid stickage.

Place the remaining batter into the fridge.

Bake for 8 minutes.

Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie batter from refrigerator. Make small balls with the batter with a spoon and smash flat. Place on top of the caramel sauce.

Bake for an additional 20 minutes. Remove and let cool.