Melt caramels with 1/3 cup evaporated milk in a saucepan or microwave until smooth.

In a separate bowl, mix the melted oleo (or butter), chocolate cake mix, and the remaining evaporated milk until well combined.

Pour 2/3 of the cake mix mixture into a greased 9 x 13-inch pan.

Bake at 350°F (175°C) for 6 minutes.

Remove from oven.

Sprinkle chocolate chips evenly over the partially baked brownie layer.

Spread the melted caramel mixture over the chocolate chips.

Roll out the remaining 1/3 of the cake mix mixture between two sheets of waxed paper.

Carefully transfer the rolled-out dough to the pan, covering the caramel layer.

Bake for an additional 15 to 18 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.

Let cool completely before cutting into squares.