In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted.
Grease and flour a 9x13-inch baking dish.
In a large mining bowl, combine dry cake mix, melted butter, and the other 1/3 cup evaporated milk. Stir by hand until the dough holds together. Divide dough in half and press first half of dough into prepared baking dish.
Bake at 350°F for 8 to 9 minutes. Remove from oven and sprinkle chocolate chips over baked crust.
Pour caramel mixture over the chocolate chips. Crumble the other half of the dough over caramel layer.
Return to oven and bake for 20 minutes. Remove and cool for 15 minutes, then cut into squares.
Refrigerate for at least 30 minutes before serving. Return to refrigerator when no eating, as they get goopy at room temperature.