Preheat oven to 350°F. Spray 13×9 inch baking pan with nonstick cooking spray.

Combine cake mix, butter and milk in large bowl. Press half of mixture into prepared pan.

Bake 7-8 minutes or until batter begins to form crust. Carefully remove from oven. Sprinkle chocolate chips and half of pecans over partially baked crust. Drizzle caramel topping over chips and pecans. Drop spoonfuls of remaining cake batter over caramel mixture; sprinkle with remaining pecans.

Bake 18-20 minutes or until top springs back when lightly touched with finger. Cool completely on wire rack. Cut into squares.