1 Preheat the oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper.

2 In a large mixing bowl, combine the cake mix, ½ cup evaporated milk, and melted butter. Stir until a thick dough forms. Divide the dough in half.

3 Press one half of the dough into the prepared pan in an even layer. Bake for 8 to 10 minutes until just set.

4 While the base bakes, place the caramels and the remaining ½ cup evaporated milk in a saucepan over low heat. Stir constantly until the mixture is smooth and fully melted. Remove from heat.

5 Pour the melted caramel over the baked crust. Sprinkle evenly with chocolate chips and pecans if using.

6 Take the remaining dough and flatten it in pieces with your hands. Gently place the pieces over the caramel layer, covering as much as possible. It doesn’t have to be perfect — the caramel will bubble through the gaps.

7 Return the pan to the oven and bake for another 20 to 25 minutes, or until the top is golden brown.

8 Let the bars cool completely in the pan. Refrigerate for at least 2 hours before slicing to help them set.

9 Once firm, cut into squares and dust with powdered sugar if desired.