PREHEAT oven to 350° F.
COMBINE cake mix, butter and 2/3 cup evaporated milk (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.
BAKE for 15 minutes.
HEAT caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle chocolate chips over brownie; drizzle with caramel mixture.
DROP remaining batter by heaping teaspoon over caramel mixture. (I found it looked best if you shaped large spoonfuls of dough into flat circles in your hand, then laid the circles over the caramel. Created a less craggy surface. Compare 1st and 2nd pictures at top)
BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cuts easiest if set overnight or in the fridge for a bit.