Preheat the oven to 350ºF. In a large bowl, mix together cake mix, melted butter, and evaporated milk until completely incorporated. The mixture will be similar to cookie dough.
Divide the dough in half and press one half into the bottom of a well-greased 8×8 or 9×9 inch square pan. Bake this for about 10 minutes until set and barely starting to turn golden brown.
For the filling, in a large microwave-safe bowl, place the caramels and evaporated milk together and heat on 50% power 1 minute at a time (take out the bowl and give it a stir after each minute in the microwave) until totally combined and creamy. Pour this mixture over the bottom layer of dough and top with the peanut butter chips.
Take the other half of the dough and either press peices of the dough between your fingers and arrange on top of the peanut butter chips and caramel, or try to roll the dough out (I ended up doing a combination of both; I had a bit of a challenge getting this off my work surface but it all worked out in the end) in a rough square the size of your baking pan and, using a large spatula, place it on top.
Bake this for about 25 minutes or until the top is golden brown. Let cool on your counter for a few hours to get to room temperature and then transfer to the fridge to chill overnight. Before serving, dust heavily with powdered sugar. Use a nice sharp knife to cut these and use care when removing them from the pan.
Recipe adapted from The Pioneer Woman.
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yardsailor on 7.23.2013
My Mother would have pressed/rolled it out on wax paper and then flipped it on top of the caramel. You notice I said my Mother, I never think of this till its too late.