Preheat oven to 350. In a small saucepan, melt caramels in 1/3 C. of the evaporated milk over low heat, stirring occasionally until smooth. In a large bowl, mix together remaining evaporated milk, the cake mix and butter. Press half of the mixture into the bottom of an ungreased 13X9 baking pan. Bake 10 minutes, or until set. Sprinkle with chocolate chips and 1 C. of the chopped pecans. Top with coconut and the caramel mixture, spreading it to the edges of the pan. Drop tsp. of the remaining cake mixture on top. Sprinkle the top with remaining pecans. Bake 20-25 minutes. Let cool in the pan on a wire rack. Cut into bars and serve warm or at room temperature.