Preheat the oven to 350 degrees F.

In a large mixing bowl, make the brownie batter by combining the cake mix with the melted margarine and one-third cup of the evaporated milk; this will be a very thick mixture.

Place half of the prepared brownie batter into a greased 9x13 pan. Using your fingers, spread the brownie batter out evenly over the bottom of the pan, pressing it together to make the brownie base. Bake, uncovered, on the center rack of the preheated oven for 7 minutes.

Meanwhile, place the remaining half of brownie mixture into the fridge. Melt the caramel bits in a small saucepan over medium heat or in a bowl in your microwave. Stir one-third cup of the remaining evaporated milk into the melted caramel until smooth; reserve. (You will have evaporated milk leftover, fyi)

When the brownie base has baked for 7 minutes, remove the brownies from the oven; sprinkle with the chocolate chips, then drizzle with the warm, melted caramel mixture. Crumble the remaining half of the brownie batter over the top of the caramel layer.

Return the brownies to the oven; bake for 15-20 minutes or until the center of the brownies is fairly set. Remove the brownies from the oven and cool completely before cutting into squares.