Melt caramels and blend in milk.

Preheat oven to 350 degrees. In a greased and floured 9 x 13 inch pan bake half of cake mixture for 6 minutes. Spread caramel mixture over baked cake and sprinkle with 6 ounces of chocolate chips. Top with remaining cake mixture and return to oven for 12 minutes. Remove from oven and immediately sprinkle with another 6 ounces of chocolate chips. As chips soften spread over entire surface to form chocolate crust. Allow to cool then refrigerate (best when served chilled).