Add German Chocolate Cake mix, melted butter and 1/2 cup evaporated milk in bowl and mix well.
Press 1/2 batter in greased 9 x 13 inch cake pan. Bake at 350 degrees for 8 minutes.While the bottom of the brownie is baking, place the unwrapped caramels and 1/3 cup of evaporated milk in microwave safe bowl. Cook/melt in microwave for 2 minutes.Take out after 2 minutes and stir well. Place back into microwave for another 1 minutes. Stir again and if the caramels are not totally melted into the milk cook for more minutes until melted. When the caramels are complete melted it will look smooth and mixed well like this. When the batter is cooked for the 8 minutes, immediately cover with chocolate chips. (I purchase my chips in bulk and just add until it is completely covered). Pour the melted caramels over the chocolate chips. Now the HARD part... You have to take little pieces of the remaining batter and flatten out a small portion and place on top of the caramel. The reason this is so hard to do it to make it as flat as you can and place - it gets a little sticky and you have to work it and work it until the whole top is covered. The trick is to NOT run out of batter before the top is totally covered. Make the top batter as thin as you can - and you can to back and add more if you have more batter in the end (although I have a tough time stretching it to fill the whole pan size - but I always manage it or squeak by).