Preheat oven to 350 degrees F. Line an 8x8" baking pan with tin foil so that it goes up and over the sides of the pan. Lightly coat with non-stick spray and set aside.
Combine the necessary ingredients to prepare the box mix brownies in a medium bowl, stir until smooth. Add in 1/2 cup of the chopped pecans and 1/2 cup of the chocolate chips. Pour into the prepared pan and spread into an even layer. Bake for 35 to 40 minutes or until toothpick inserted in center comes out mostly clean. Let cool in pan on a wire rack.
Meanwhile combine the caramels and milk in a glass or metal bowl large enough to rest on top of a small saucepan filled with 1 inch of water. Bring water to a boil and place bowl on top. Stir until caramels are smooth. Pour over the brownies and then sprinkle with the remaining pecans.
Place the remaining chocolate chips in a clean bowl and place over the simmering water again. Stir until smooth and then drizzle over the caramel brownies. Let stand for 2 hours before serving. Enjoy!
Notes
Recipe inspired by BHG One Pan Recipes Nov 2014 edition