Preheat the oven to 350°F.
Butter and flour a 13″ x 9″ pan.
Melt the caramels with ⅓ cup of the milk in a double boiler or the microwave.
Mix the cake mix with the butter, remaining ⅓ cup of milk, and the nuts.
Using only ½ of the cake mix dough, pat down with your fingers to fill the bottom of the pan.
Bake for 6 minutes.
Remove the pan from the oven and sprinkle the chocolate chips onto the hot layer of brownie.
Proceed with spreading the caramel sauce on top of the chocolate chips.
Crumble the remaining dough on top of the caramel sauce.
Bake 16 – 18 more minutes.
Remove from the oven and let cool in the pan for at least 30 minutes or until cool.
Chill in the refrigerator for at least ½ hour.
Cut into small servings.