Preheat oven to 350F.

Spray a 13x9x3-inch baking pan with baker's release spray.

Stir together the cake mix, melted butter, pecans, and 3 ounces of the sweetened condensed milk.

Pat out half of the the batter into the baking pan. Using a square of wax paper helps.

Bake the dough for 6 minutes and remove from the oven.

Sprinkle the chocolate chips and coconut over the base.

Unwrap caramels and place in a saucepan with the rest of the condensed milk. Heat and stir until caramel is melted and smooth.

Drizzle it over the chocolate and coconut- don't worry if it doesn't cover completely. Don't try spreading it (it will just make a mess).

Spoon the rest of the batter on top, dropping by random teaspoonfuls.

Bake for 15-20 minutes longer, or until the top is slightly dry.

Cool in pan completely and refrigerate for an hour or so once cooled before cutting into squares.