Place the caramels and 1/3 cup of the evaporated milk in a glass bowl.
Microwave on Medium High for 3 1/2 minutes.
Stir until smooth.
Cool.
Combine the dry cake mix, margarine and the remaining 1/3 cup evaporated milk in a bowl and mix with a wooden spoon.
Press 2/3 of the cake mixture into a greased and sugared 9x13 inch microwave safe dish.
Microwave on High for 4 minutes with the dish elevated on a microwave saucer.
Sprinkle the pecans and chocolate chips over the microwaved layer.
Spread caramel mixture over the nuts and chips.
Crumble the remaining cake mixture over the caramel layer.
Microwave on High for 4 to 5 minutes longer.
Refrigerate to cool.
Cut into squares.