Preheat the oven to 350°F. Generously spray a 9x13 (or 13x9) baking dish with bakers spray (Baker’s Joy or generic version). Set it aside.

Add the cake mix, ½ cup evaporated milk, and melted butter to a medium-sized mixing bowl (2-3 quarts). Use a handheld mixer on medium-low to mix the brownie base until just combined. Divide out ⅓ of the brownie base and cover with plastic wrap.

Evenly spread ⅔ of the brownie base into the bottom of the prepared baking dish. Bake for 6 minutes.

While the brownie base is in the oven, make the caramel layer. Add the unwrapped caramels to a microwave-safe small bowl. Pour ⅓ cup of the evaporated milk over the caramels. Heat in the microwave (on full power) for 1 minute. Carefully remove the bowl and stir. Continue heating in 30-second intervals and stirring until the caramel mixture is smooth.

Remove the brownie base from the oven. Arrange the 2 cups of Snickers minis evenly over the brownie base. Sprinkle the semisweet chocolate chips over the Snickers layer, followed by the chopped pecans. Gently press the Snickers, chocolate chips, and pecans into the brownie layer.

Carefully drizzle the melted caramel over the pecan layer. Remove the plastic wrap from the reserved ⅓ brownie base. Drop spoonfuls of the brownie base over the caramel layer. Be sure to stagger the spoonfuls. Gently smooth the spoonfuls of brownie out. (Do not try to cover the caramel up, you want patches of the caramel to be visible) Bake the brownies for another 15-17 minutes. Allow the Snickers brownies to cool completely.

Add the 2 ¼ cups milk chocolate chips and ¼ cup plus 2 tablespoons of evaporated milk to a small microwave-safe bowl. Heat in the microwave for 40 seconds, and stir until the chocolate is smooth. Use an offset spatula to smooth the melted chocolate evenly over the top of the brownies. Allow the chocolate to set before cutting 3 slices x 6 slices and serving.